These oven roasted breakfast potatoes are perfect for breakfast or with dinner. They are crispy on the outside and creamy inside with a delicious seasoning blend.

My family loves potatoes – fried, baked, roasted, or however you can dream a potato can be made, they will eat it. We love to have these crispy breakfast potatoes on weekend mornings and even with dinner at least once a week. Sometimes, it’s an easy way to use up potatoes that may be nearing their expiration date. These smashed roasted potatoes are my number one requested recipe for my family and on the blog.

#OurFamilyTable Facebook group is sharing our favorite Positively Perfect Potato recipes today and it was a no-brainer for me to share this one with you all. Be sure to check out what my blogger friends have shared below this recipe.

While I have made skillet breakfast potatoes before, they just never turn out as crispy as they do when I roast them in the oven. Not only that, but the roasted peppers add so much flavor.

Since we are still trying to limit our trips to stores and keep our social distance, I am always trying to use what I have on hand before just running to the store as I would have in the past. I didn’t have any onions (I think it was a first!), so I added onion powder in the seasoning blend and also garnished with some chopped green onions. No one even missed the onions!

You can use any color of bell peppers you want, even add some spicy peppers if you so choose to. I only had yellow and orange peppers when I made this so that is what went on the pan.

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Table of Contents

What kind of potatoes do you use?

This is an easy one – any kind you have. I often use baby red potatoes but have used russet, yellow, and even purple. Whatever I have on hand. When I use sweet potatoes, I will add some white potatoes as well. This is a personal choice since I have a family member that doesn’t like sweet potatoes alone. If you are using sweet potatoes, you can still use the seasoning blend I list here as it gives the good balance of flavors.

Do you peel the potatoes?

Again, this is a personal choice. I do not peel the potatoes but I do wash and dry them before roasting. If you are using small potatoes, it’s kind of hard and a pain to be peeling them.

How do you make oven roasted breakfast potatoes?

Preheat your oven to 425 degrees.

Then start with washing and drying the potatoes you are using. Then chop them up into small bite sized pieces. The larger your pieces are, the longer they will take to roast. I like to make them about 1/2″ pieces. Chop your peppers up into 1/2″ pieces as well. Remember, you can use whatever color bell peppers you like or even add some spicy ones. Place potatoes and peppers onto baking sheet.

Season with salt and pepper. In a small bowl, combine the ingredients for the seasoning blend. I choose not use salt, but if you do, add it to your tastes (about 1/2 to 1 teaspoon).

Drizzle olive oil over the potatoes and peppers and toss to coat everything. Sprinkle the seasoning mixture over the potatoes and toss to coat well.

Bake in oven until potatoes are crispy and cooked through, about 35-45 minutes. About halfway through, mix the potatoes up to prevent sticking to the pan and to give them a nice golden brown color on all sides. Once the potatoes are done, remove from oven and garnish with chopped green onion before serving.