Sheet Pan Crispy Breakfast Potatoes Recipe

If you’re on the hunt for a fail-proof, universally loved side that’s as easy as it is scrumptious, these Sheet Pan Crispy Breakfast Potatoes are exactly what your mornings need. You’ll get golden, crispy bites every time—no hovering over a hot skillet required. Best of all, the whole process is hands-off, making it a breeze to pull together a hearty breakfast (or brunch!) on even the busiest days. Think irresistibly crunchy edges, fluffy insides, and bold, savory seasoning—all pulled together with virtually zero effort.

Ingredients You’ll Need

It couldn’t be simpler. Here’s why each ingredient is a must, plus a few tips for maximum deliciousness:

• Red Baby Potatoes: No need to peel—just cube for the perfect skin-to-fluffy-potato ratio. Produces the crispiest exterior and a creamy bite.
• Vegetable Oil: Helps every potato cube develop a beautifully golden, crispy crust. You could also use canola or olive oil.
• Salt: Essential for drawing out flavor. Kosher salt or sea salt works best.
• Black Pepper: Adds just the right amount of earthy warmth.
• Garlic Powder: Infuses every bite with a gentle roasted garlic note.
• Onion Powder: Brings a mellow onion depth that complements the potatoes perfectly.
• Paprika: For color and a subtle smoky kick—don’t skip it!
• Add-ins (Optional, halfway through roasting): Sliced onions, bell peppers, quartered mushrooms, minced fresh garlic, cubed ham, or bacon crumbles. These extras work magic in the second half of roasting for extra flavor and texture.

Variations

Let your tastebuds (and whatever’s in your fridge) guide you. Try these delicious tweaks:

• Southwest-Style: Add chopped jalapeños, a sprinkle of cumin, and finish with fresh cilantro.
• Cheesy Finish: In the last five minutes of baking, sprinkle shredded cheddar or parmesan over the potatoes.
• Herb Lovers: Toss in chopped rosemary or thyme along with the seasoning.
• Vegan or Vegetarian: Skip the ham and bacon, and bulk up with more veggies or add some crumbled tofu for extra protein.
• Spicy Potatoes: Mix in crushed red pepper flakes, or add a drizzle of hot sauce just before serving.

Don’t be shy about experimenting—these potatoes pair beautifully with just about anything!

How to Make Sheet Pan Crispy Breakfast Potatoes

Step 1: Prep Your Oven & Sheet Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil, and lightly grease with nonstick spray to guarantee easy cleanup.

Step 2: Get Those Potatoes Ready

Wash and cube the red baby potatoes into half-inch pieces—no peeling needed! This not only saves time, but the skins get wonderfully crisp.

Step 3: Season Everything Generously

In a large bowl, toss the potatoes with vegetable oil, salt, pepper, garlic powder, onion powder, and paprika. Every potato cube should get a good coating so you’re guaranteed big flavor in every bite.

Step 4: Spread and Roast

Lay the potatoes in an even, single layer on your prepared baking sheet. Make sure there’s a little space between chunks so they crisp instead of steam. Drizzle any remaining oil from the mixing bowl right over the top.

Step 5: The Mid-Roast Remix

Roast for 15 minutes, then use a spatula or wooden spoon to stir the potatoes. If you’re adding extras—like onions, bell peppers, mushrooms, garlic, ham, or bacon—now’s the time to scatter them over the potatoes.

Step 6: Finish and Serve

Roast for another 15 minutes, or until the potatoes are deeply golden, crispy on the outside, and fork-tender inside. Serve them piping hot, straight off the pan for ultimate crispness.

For extra-crispy potatoes, avoid crowding the pan. Roast in two sheets if you’re doubling the recipe!

How to Serve

• Classic Breakfast Spread: Pile onto plates beside scrambled eggs, bacon, or sausage. These potatoes are the scene-stealer on any breakfast platter.
• Brunch Upgrade: Add sautéed greens, a sprinkle of feta, or a dollop of pesto for a gourmet twist.
• Potato Bowls: Create a breakfast bowl with potatoes, roasted veggies, and a runny egg on top.
• Dinner Side: These pair beautifully with roast chicken, steak, or as an alternative to mashed or boiled potatoes at any meal.

Serve straight from the oven for the best texture. If you’re feeding a crowd, keep them warm in a low oven until everyone is ready to eat.

Make Ahead and Storage

Storing Leftovers

Store any leftover potatoes in an airtight container in the fridge for up to 4 days. The crispness may fade a bit, but the flavor only gets better.

Freezing

Freeze cooked, cooled potatoes on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Reheat from frozen or thaw in the fridge first.

Reheating

For the crispiest results, reheat potatoes in a hot oven (400°F/200°C) for about 10 minutes, or in an air fryer if you have one. The microwave works, but you’ll lose some of that lovely crunch.

Potatoes are at their crisp-tender best fresh, but leftovers are never wasted—toss them in a frittata, skillet hash, or breakfast burrito!

FAQs

Final Thoughts

These Sheet Pan Crispy Breakfast Potatoes are the answer to all your “what’s for breakfast?” dilemmas. Quick to prepare, endlessly customizable, and guaranteed to disappear from the pan, they’re a surefire hit for lazy weekends and busy weekdays alike. Once you try making your potatoes this way, you’ll see just how easy (and delicious!) breakfast can be. Gather your favorite add-ins and get roasting—your next favorite breakfast is only minutes away.

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