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Breakfast Potatoes

from kristineskitchenblog.com
These crispy potatoes are a breakfast favorite! Enjoy these seasoned Breakfast Potatoes alongside eggs or wrap them in a breakfast burrito or taco. Hot from the pan, they are completely irresistible!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 servings
Calories: 172kcal


  • 2 pounds Yukon gold potatoes* chopped into ½-inch pieces, no need to peel
  • 1 red or green bell pepper chopped into ½-inch pieces
  • 1 small yellow onion chopped into ½-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
  • Place the diced potatoes, bell pepper and onion in a large bowl. Drizzle the olive oil over and toss to coat the vegetables.
  • Sprinkle on the garlic powder, onion powder, smoked paprika, salt and pepper. Toss to evenly coat the vegetables with the seasonings.
  • Spread the vegetables out on the baking sheet. Bake in the preheated oven for 35-45 minutes, tossing after 20 minutes, until potatoes are browned and crispy. Serve immediately.



  • You can also use red potatoes, russet potatoes or baby potatoes. Whichever potatoes you use, chop them into 1/2 inch pieces. It is best to leave the skins on the potatoes, as they make the potatoes extra crispy.


Calories: 172kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 205mg | Potassium: 711mg | Fiber: 4g | Sugar: 2g | Vitamin A: 159IU | Vitamin C: 47mg | Calcium: 27mg | Iron: 1mg
Nutrition information is only an estimate.
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