These crispy, golden potatoes taste like they came straight from the fryer, but without all the mess. Breakfast is always a favorite, we'll sometimes have breakfast for dinner too. That big helping of fried or scrambled eggs, bacon or sausage, toast, pancakes and potatoes. These sheet pan breakfast potatoes are perfectly crispy on the outside and fluffy on the inside, with a flavorful spice blend that will make them a hit at any meal. Trust us, once you serve these up, everyone will think you've got dinner-quality potatoes on tap.
For more breakfast potatoes, try ours Hashbrown Casserole, Corned beef hashor a one-skillet Shepherd's Breakfast.
Why our recipe?
- Perfectly golden and crispy, you'd never know they weren't fried!
- So delicious you'll want to serve them for more than just breakfast. Your friends and family will expect you to open your own diner!
- Add-in options if you want to go from a simple direction to something extra.
These are no ordinary breakfast potatoes. They are delicious, crunchy little pieces of heaven with a perfectly tender interior that melts in your mouth. No joke, our Sheet Pan Crispy Breakfast Potatoes will be around your breakfast table starting their day on a happy golden note. Whether you keep it simple as a side or toss in onions, bell peppers or even some ham, it's easy to turn this dish into something extra.
Material notes
- Potatoes: Red or yellow will work here. We like to use baby potatoes, but you can also use regular size. Be sure to make 1/2-inch slices either way.
- Cooking Oil: Vegetable or canola oil is perfect – olive oil will cause a slight smoke when baking due to the high temperature of the oven.
- Spices: Easy-to-find spices you probably already have on hand – salt, pepper, garlic powder, onion powder, and paprika.
Potato substitute
We like to use red or yellow baby potatoes for this recipe because they save the ultimate time. Most of the time, you can cut them in half and you're good to go! Their small size means less chopping and faster preparation. If you have Yukon Gold or large red potatoes on hand, those work great too—you just need to cut them into small cubes to ensure they cook evenly.
Whether you use baby potatoes or larger varieties, what makes these potatoes perfect is their thin, edible skin. That means no need to peel! We're all about restaurant-quality recipes that you can make at home, and these breakfast potatoes hit the mark every time. Keeping things simple by washing and chopping potatoes without peeling them gives you more time to enjoy the crisp, golden perfection. Less prep, more delicious—especially when it comes to potatoes!
Add-ins
While these crispy breakfast potatoes are delicious on their own, you can get creative and take them up a notch. After the first 15 minutes of roasting, you can add any combination Chopped onions, chopped bell peppers, quartered mushrooms, fresh garlic, cubed ham, or some sliced bacon.
Oil smoke point
Some oils break down and produce smoke when cooking at very high temperatures. Olive oil, coconut oil, even butter will make your oven, and in turn your kitchen, smoky. Not how anyone wants to start the day. Stick with vegetable oil or canola oil, peanut oil, or avocado oil as they each have higher smoke points. A high smoke point means a crisp golden texture and less chance of smoke.
Not just for breakfast
When we made these Sheet Pan Crispy Breakfast Potatoes in our kitchen, we all sat around the sheet pan with forks, not even bothering with plates or other dishes. These little golden potato wedges are so delicious that you can serve them for dinner on the side of a steak, a roast or just by themselves. This is restaurant-quality flavor at its finest.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to 5 days.
Reheat Microwave parts at 50% power in 30-second increments, stirring potatoes between heating intervals, until heated through.
