The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Easy Baked Breakfast Potatoes are crispy on the outside and perfectly tender on the inside. They’re easy to make and made with pantry ingredients.
This recipe costs about $3.26 to make six servings. That works out to be approximately $0.55 per serving.
These breakfast potatoes are generously seasoned with aromatic spices like garlic, smokey paprika, and oregano. Whether you make these potatoes during the week or weekend, your family will love them!
Because these breakfast potatoes are baked on a baking sheet, they are baked to golden perfection with crispy outsides and fluffy insides. Season the potatoes and bake them. They are the perfect side dish for your meal and are bursting with flavor.
They are healthier than traditional Breakfast Potatoes because we are baking and not frying the potatoes. I love making these on lazy weekends for brunch, breakfast for dinner during the week, and even in the morning before school and work.
Ingredients and Cost:
- 4-5 Yukon gold potatoes – $2.78
- 2 Tablespoons extra virgin olive oil – $0.16
- ½ teaspoon garlic powder – $0.01
- ½ teaspoon smoked paprika – $0.10
- 1 teaspoon dried oregano – $0.10
- 1 teaspoon dried basil – $0.10
- ½ teaspoon kosher salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Breakfast Potatoes
- First, preheat the oven to 400 degrees F. While the oven is preheating, wash and dice the potatoes.
- Next, using a large bowl, mix the potatoes, seasonings, olive oil, salt, and pepper together.
- Place the potatoes onto a baking sheet and bake for 30-40 minutes.
- Finally, sprinkle more salt onto the potatoes before serving.
***For complete recipe instructions, see the recipe card below.
Serve: You can keep these out for about two hours before they need to be covered and refrigerated.
Store: Place leftovers in an airtight container and store in the refrigerator for 3-4 days.
Freeze: Once cooled, place the potatoes in a freezer-safe container and freeze for 3-4 months.
Reheat From Frozen: Place the frozen potatoes on a baking sheet in a 350-degree oven. Bake for about 20-25 minutes, or until heated through and crisp.
Sometimes you may hear Breakfast Potatoes referred to as Country Potatoes, House Fries, or even American Fries. Whatever you call them, I call them delicious.
If the potatoes are too wet after washing them, that may cause them to become mushy instead of crispy while baking. Just be sure to pat the potatoes dry after washing them to avoid mushy potatoes. The extra water can cause them to become mushy.
More Breakfast Recipes
- Gluten-Free Waffle Recipe
- Apple Pancakes with Cinnamon Maple Syrup
- Rosemary Yogurt Muffins
- The Best Mediterranean Egg Sandwich
- Greek Yogurt Chia Parfait with Strawberry Applesauce
- Almond Joy Chia Pudding
- 4-5 Yukon gold potatoes about 6 cups chopped
- 2 tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp kosher salt + more for sating the potatoes fresh out of the oven.
- black pepper to taste
- Preheat the oven to 400 °F.
- Wash the potatoes well (because we will be eating the skin), then chop/dice the potatoes into desired bite-size pieces (know that the bigger the pieces the longer it will take to bake). Now let's season the potatoes.
- In a large mixing bowl, add the potatoes, seasonings, olive oil, salt and pepper, and toss, toss, toss, until each nook and cranny is completely coated in all of the spices.
- When ready transfer the potatoes onto a nonstick baking sheet WITHOUT parchment paper (see notes) and spread each wedge out evenly s that they can become nice and golden around the edges.
- Bake for 30-40 minutes until fork-tender turning them on occasion to ensure all sides brown evenly.
- When ready, sprinkle more salt onto the potatoes while they are nice and hot. Serve immediately.