These breakfast potatoes are roasted in the oven and have the perfect crisp and spice to them. They are easy to make and compete with restaurant worthy crispy potatoes!
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One of my most favorite things to eat for breakfast is diced potatoes. I mean, crispy, crunchy, slightly spicy potatoes are just soooo good with a over medium egg cracked over top! Am I right?
Not only do I love them, but my kiddos do as well. They’ve been requesting them several times a week lately. I don’t mind making them because they are actually super easy – the hardest part is peeling and dicing the potatoes. But if you can get past that, you are golden! And will soon be eating a restaurant worthy breakfast potato!
In fact, they are so easy, I have made a video to show you how easy they are to make!
These crispy breakfast potatoes would be perfect for a Mother’s Day brunch!! Make these along with these sunrise mimosas, and you will have mom impressed!
Mmmm, Mmmm! Seriously, these potatoes are so delicious! You can play around with the spices if you’d like. I have even added butter and let it melt – and oh boy, is that delicious!
My mother-in-law gifted my husband this hot sauce for Christmas, and I absolutely fell in love with it…and I don’t like hot sauce! But this tomatillo hot sauce is perfect on top of these crispy breakfast potatoes!
Pair These Crispy Potatoes With…
- 3 Ingredient Cheesy Sausage Breakfast Balls
- Breakfast Migas | Mexican Breakfast
- Bacon Egg & Cheese Breakfast Cups
- Mini Quiches With Peas and Bacon
- Crustless Egg Quiche
The Best Breakfast Potatoes | Crispy Potatoes
- 6 potatoes, peeled and diced
- 1/4 c extra virgin olive oil
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp kosher salt
- Preheat oven to 450 degrees F
- peel potatoes
- dice into 1" cubes
- in a large bowl, combine oil and spices. Stir
- Add diced potatoes and coat
- Bake in oven for 25-30 minutes, or under tender and crispy