Effortless Oven Baked Breakfast Potatoes

Beautifully roasted golden potatoes, topped with butter, salt and pepper. Using only a cutting board and casserole dish, this recipe is effortless to throw together and easy to clean up! Perfectly soft and crispy potatoes at the same time, you can enjoy this side dish with breakfast, lunch or dinner!

Hashbrowns, home fries, pancakes, and roasted: so many different ways to enjoy the most versatile vegetable of all time, the potato! A classic American breakfast includes eggs, meat, toast, and of course, a potato. I have a couple favorites, either some home fries with hot sauce or hash browns with ketchup. But these oven baked breakfast potatoes are on my current rotation and at the top of my list right now! This recipe is so easy, you could say almost effortless, to whip up for breakfast in the morning. I like to serve it with some fried eggs and bacon. A real hearty breakfast for hungry appetites!

We were at my in-laws house one morning for breakfast and my father-in-law whipped these potatoes up. So simple, so tasty, and minimal prep work spent in the kitchen. We all took a bite and immediately asked him what he did different this time. He tends to fry his potatoes in a skillet like I do, but he said that he had been doing them this way lately and they were his new favorite. It’s funny how we are used to cooking things a certain way, and then we all of a sudden change it up. Whether that’s with something we are familiar with or from having someone else do it and we become inspired, that new way sticks for a while until some other technique or dish gets used and the other one gets put on the back burner, so to speak. Naturally, I asked if I could share this recipe on the blog and so here it is!

I also began using these potatoes for meal prepping. If I am making a large batch of breakfast burritos or bowls, I’ll make these potatoes and almost double it, using a 5 pound bag of potatoes instead of 3 pounds. 5 pounds of these golden or red potatoes still fits inside a 9×13 casserole dish, making less dishes for me and more product! I try to be as efficient in the kitchen as possible on big prepping days, and instead of frying potatoes in a skillet on the stove top, all I have to do is let them bake in the oven till they’re done. Much less work on my part and I don’t have to babysit them while I continue to prep my other stuff.

If you’re craving some potatoes, try these oven baked breakfast potatoes tomorrow morning! Or if you need a simple side dish for dinner tonight and have potatoes in your pantry, this would be a wonderfully easy addition to your meal. If you tried this recipe and loved it, please rate it 5 stars and let me know how they turned out for you! Tag me on instagram @feedthefarmgirl with a pic of your dish!

Ingredients:

How to Make Oven Baked Breakfast Potatoes:

FAQs

What type of potato is best for breakfast?

You can use any kind. I usually purchase golden potatoes, such as Yukon gold, because they have a much creamier and more buttery texture than russets.

Should I boil my potatoes before baking them?

It’s not necessary. People usually recommend parboiling potatoes before frying because it helps ensure that the potatoes have a crispy (but not burnt) exterior and are fully cooked through the inside. This recipe does not involve frying in a skillet and is a simple, one step dish!

What seasoning do you put on potatoes?

Here I show using salt and pepper only. You can also add other spices such as garlic powder, onion powder, paprika, or parsley. All make great additions!