Breakfast Potatoes Recipe

Preheat & Prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Wash and dry the russet potatoes. Leaving the skins on, cut potatoes into 1/2-inch to 3/4-inch cubes for quick, even roasting. Place cut potatoes in a large bowl of cold water and let sit 5 minutes to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.

Peel and slice the half yellow onion into 1/2-inch pieces. Core and seed the red bell pepper and cut into 1/2-inch pieces. Mince the garlic cloves finely.

In a small bowl combine olive oil and melted butter (if using). Add chopped rosemary, thyme leaves, minced garlic, sea salt, black pepper, and paprika. Stir to make a coating oil.

Place the dried potato cubes, onion, and bell pepper in a large mixing bowl. Pour the oil and herb mixture over the vegetables. Toss thoroughly so every piece is lightly and evenly coated. Spread the potatoes and vegetables in a single layer on the prepared baking sheet with a little space between pieces — overcrowding will steam them instead of crisping.

Roast in the preheated oven for 20 minutes. After 20 minutes, use a spatula to turn and flip the potatoes so different sides can brown. Return to oven and roast another 12–18 minutes until potatoes are golden brown and crisp on the edges and tender when pierced with a fork. Total roasting time should be about 32–38 minutes depending on potato size and oven.

If you want extra crispness, switch oven to broil for the final 1–2 minutes, watching closely to avoid burning.

Remove the baking sheet from oven. Immediately taste and adjust seasoning, adding a pinch more sea salt or pepper if desired. Sprinkle chopped fresh parsley over the potatoes and squeeze the lemon wedge lightly over the top if using.

Serve hot as a breakfast side with eggs, sausage, or on its own.