Can I use a different type of potato?

Absolutely! Yukon Golds or russets also roast up beautifully. Just cube them to a similar size for even cooking. Keep the skin on for extra crispness and nutrition, or peel if you prefer a softer edge.

How do I make these extra crispy?

A couple of tricks: Make sure the potatoes are dry before tossing with oil and seasonings, don’t overcrowd the pan, and be generous with the oil. If you want more crunch, roast them a minute or two extra after the second stir.

Can I prepare these in advance?

Yes! Cube and season the potatoes ahead of time, and refrigerate until ready to roast. Bake just before serving, or reheat leftovers in the oven to bring back their crisp texture.

What are the best add-ins or toppings?

Think breakfast classics! Toss in sliced onions, bell peppers, mushrooms, bacon crumbles, or ham halfway through roasting. At the table, serve with hot sauce, ketchup, fresh herbs, or a sprinkle of cheese.

Sheet Pan Crispy Breakfast Potatoes Recipe

Description

These Sheet Pan Crispy Breakfast Potatoes are perfectly seasoned, golden, and crispy on the outside while fluffy inside. Quick to prep, they’re roasted on a single baking sheet for easy cleanup and are the ideal side for breakfast or brunch. You can customize them with additional veggies or protein for extra flavor.

Ingredients

Units Scale

Potatoes

2 pounds red baby potatoes, cubed into 1/2-inch pieces (no need to peel)

Seasoning & Oil

1/4 cup vegetable oil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika

Optional Extras (add at 15-minute mark)

1/2 cup sliced onions
1/2 cup sliced bell peppers
1 cup quartered mushrooms
2 cloves fresh minced garlic
1 cup cubed ham
1/2 cup bacon crumbles

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Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a 13×18-inch baking sheet with foil or parchment paper and lightly grease with nonstick cooking spray for easy cleanup and to prevent sticking.
Prepare Potatoes: Wash and cube 2 pounds of red baby potatoes into 1/2-inch pieces. There’s no need to peel them as the skins add flavor and texture.
Season Potatoes: In a large mixing bowl, combine the cubed potatoes with 1/4 cup vegetable oil, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon paprika. Toss thoroughly to coat the potatoes evenly with the oil and seasonings.
Arrange on Baking Sheet: Spread the seasoned potatoes evenly in a single layer on the prepared baking sheet. Drizzle any remaining seasoned oil from the bowl over the potatoes for extra crispiness.
Roast Initial 15 Minutes: Place the baking sheet in the preheated oven and bake for 15 minutes.
Stir & Add Optional Ingredients: After 15 minutes, remove the baking sheet from the oven and use a wooden spoon to stir the potatoes. At this point, you can add extras such as sliced onions, bell peppers, quartered mushrooms, minced garlic, cubed ham, or bacon crumbles. Stir these in if using, and return the pan to the oven.
Finish Roasting: Continue roasting for another 15 minutes or until the potatoes are golden-brown, crispy on the edges, and fork-tender. Remove from oven and serve hot.

Notes

Add your choice of extras (onions, peppers, mushrooms, ham, bacon, or garlic) at the 15-minute mark for extra flavor and variety.
No need to peel red potatoes – the skins enhance flavor and texture.
For even crispier potatoes, spread them out in a single layer without overlapping.
Leftovers can be reheated in a skillet or oven for best texture.

Nutrition

Serving Size: 4 ounces
Calories: 141 kcal
Sugar: 2 g
Sodium: 461 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg