These oven-roasted potatoes are easy to prepare and are a delicious side dish for everything from your morning eggs to a dinner time roast.
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These savory breakfast potatoes are roasted with peppers, onions, and lots of seasonings. Serve alongside eggs and pancakes for the ultimate breakfast or brunch spread.
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Why you will love these potatoes
- Just 5 minutes of prep and the oven does the rest.
- Hearty side dish perfect for any meal of the day.
- Easily double the recipe for larger gatherings.
- Reheats beautifully.
For more breakfast potato ideas, try skillet hash browns or roasted potato hash with chorizo and eggs.
Ingredient notes
- Potatoes - I prefer using a combination of red and white baby potatoes. Russets and Yukon Golds can also be used.
- Onions - Any variety works in this recipe - red, yellow, white.
- Sweet bell peppers - I used green peppers, but you can add a variety of colors with red, orange, or yellow peppers.
- Seasonings include dried thyme, oregano, garlic powder, salt, and pepper. Dried herbs work best. Add your favorites or use what you have on hand, such as parsley, basil, rosemary, or marjoram.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Cut the potatoes into 1-inch pieces. The smallest baby potatoes can be left whole. Cut the peppers and onions into 1-inch pieces. Add the veggies to the baking dish and toss them together.
- Add the oil and seasonings. Toss it to evenly coat the veggies.
- Bake at 400℉ for 40-50 minutes (stirring after 20-30 minutes) until the potatoes are fork-tender and golden brown.
Expert Tips
- Cut larger potatoes into uniform 1-inch pieces for even cooking.
- Cut the peppers and onions into larger pieces so they retain some texture and don't burn.
- Don't skimp on the oil noted in the recipe. The potatoes need moisture to roast beautifully, and the oil prevents them from sticking to the pan.
Serving ideas
- These potatoes are delicious with everything, from breakfast to dinner.
- Serve with eggs and toast, pancakes or waffles, and mushroom brie quiche.
- For dinner, serve with Dutch oven sausage and peppers, flat-cut corned beef, roast beef, pork tenderloin with caramelized onions and apples, or chicken.
- Use leftovers in a delicious corned beef hash.
Recipe FAQs
Potatoes are wonderfully versatile and pair well with any flavor profile. Seasonings such as garlic powder, onion powder, paprika, chili powder, cumin, and lemon pepper are delicious.
Try dried herbs like oregano, thyme, rosemary, parsley, marjoram, and basil. You can also add fresh herbs right before serving such as basil, parsley, or thyme.
Breakfast potatoes are commonly called "home fries". Home fries are often served as a substitute for hashbrowns.
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📖 Recipe Card
Breakfast Potatoes with Peppers and Onions
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Ingredients
- 1½ pounds baby potatoes
- 1 cup large diced green bell peppers
- 1 cup large diced red onion
- 3 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400℉.
- Cut the potatoes, peppers and onions into 1-inch pieces. Transfer to the baking dish.
- Pour the oil over the potatoes and veggies and toss to evenly coat. Add the seasonings and toss to combine.
- Bake for 40-50 minutes, stirring after 20-30 minutes, until the potatoes are fork-tender and golden brown. Serve.
Notes
- Cut larger potatoes into uniform 1-inch pieces for even cooking.
- Cut the peppers and onions in a large dice so they retain some texture and don't burn.
- Don't skimp on the amount of oil noted in the recipe. The potatoes need the moisture to roast up beautifully.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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