Roasted Breakfast Potatoes Recipe

Prep potatoes

Preheat the oven to 425°F (220°C). Wash the potatoes and pat dry. Cut potatoes into roughly 3/4-inch to 1-inch cubes so they cook evenly. If using small potatoes, halve or quarter them to similar size.

Chop vegetables

Peel and dice the yellow onion into 1/2-inch pieces. Core, seed and dice the red bell pepper to about the same size as the onion.

In a large bowl, combine the olive oil and melted butter (if using). This will coat the potatoes and help them brown.

Add the garlic powder, paprika, dried thyme or rosemary, kosher salt, and black pepper to the oil mixture. Whisk briefly to blend the seasonings evenly into the oil.

Add the cubed potatoes, diced onion, and diced red pepper to the bowl with the seasoned oil. Toss thoroughly so all pieces are evenly coated with oil and seasonings.

Spread the potatoes and vegetables in a single layer on a rimmed baking sheet. For best browning, leave a little space between pieces — use two sheets if necessary.

Roast on the middle rack in the preheated oven for 20 minutes. After 20 minutes, use a spatula to turn and flip the pieces for even browning.

Return the pan to the oven and roast an additional 15–20 minutes, or until potatoes are golden-brown and tender when pierced with a fork. Total roasting time typically 35–40 minutes depending on potato size.

If you prefer extra-crispy edges, switch the oven to broil for 1–2 minutes at the end — watch closely to prevent burning.

Remove the pan from the oven. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer roasted potatoes to a serving dish and sprinkle with chopped fresh parsley (optional) for color and freshness. Serve hot.