Go Back
+ servings
Pan of roasted homestyle potatoes and bell peppers
5 from 3 votes

Oven Roasted Breakfast Potatoes

Our favorite breakfast potatoes! Roasted Homestyle Breakfast Potatoes with flavor-packed bits of onion and bell pepper.
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Side Dish
Cuisine: American, Gluten-Free, Oil-Free Option, Vegan
Servings: 6 side servings


  • 2 1/2 lbs. potatoes (I like red or gold)
  • 1 onion
  • 1 large green bell pepper
  • 2 Tbsp. olive oil (*optional)
  • 1/2 tsp. smoked paprika (or other herbs/seasonings)
  • Salt to taste


  • Preheat oven to 425°F (218°C).
  • Rinse potatoes, then dry with a towel. (This helps for crispier potatoes.)
  • Dice potatoes into about 3/4″ cubes. Dice onion and bell pepper into smaller pieces, about 1/2″.
  • Place them all on large rimmed baking pan and drizzle with a small amount of olive oil (*optional).
  • Add salt and smoked paprika or other desired herbs. (Most commonly I also use garlic powder and basil.) Toss to thoroughly combine.
  • Roast for about 45-50 minutes or until potatoes are desired tenderness, stirring halfway through.


*I’ve transitioned to oil-free roasting now. Simply omit the oil, and place parchment paper down on the pan for non-stick, beautifully roasted veggies!
Mix it up with other herbs/seasonings such as garlic powder, basil, oregano, parsley, etc.


Calories: 202kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Potassium: 867mg | Fiber: 5g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 55mg | Calcium: 29mg | Iron: 2mg