Crispy Roasted Breakfast Potatoes are slow-roasted with savory seasonings and caramelized onions. Serve with Spinach Asparagus Frittata and Brown Sugar Tempeh Bacon.
Easy Christmas Morning Potatoes
I like making these potatoes on breakfast-for-dinner nights, but they’re also good for holiday mornings.
I’m always the first one awake on Christmas morning, and this dish is easy to pop into the oven while everyone is still waking up. The potatoes take their time roasting, but most of that time is hands-off, so they’re easy to fit into a busy day.
Ingredients for Crispy Roasted Breakfast Potatoes
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Russet Potatoes – Russets are great for getting the crispy edges we want in this dish.
- Olive Oil – Coats the potatoes so they brown evenly in the oven.
- Rosemary and Thyme – Fresh herbs that add savory, earthy flavor. If you prefer to use dried herbs, use 1/3 teaspoon dried rosemary and 2/3 teaspoon dried thyme leaves.
- Simple Seasonings – Kosher salt and black pepper keep the flavors balanced.
- Garlic Powder and Onion Powder – For an overall savory flavor boost.
- Yellow Onion – Caramelized until golden, then stirred in for sweetness and depth.
How to Make Crispy Roasted Breakfast Potatoes
STEP ONE: Prep. Preheat the oven to 425°F.
STEP TWO: Season the Potatoes. Place diced potatoes into a large bowl, then add the olive oil. (It will feel like a lot of oil; this helps with roasting.) Toss to coat, then sprinkle with rosemary, thyme, kosher salt, black pepper, garlic powder, and onion powder. Toss again until evenly coated. It will look oily; this helps with roasting.
STEP THREE: Roast the Potatoes. Transfer the potatoes to a 9×13-inch glass baking dish and spread them into an even layer. Roast for about 1 ½ hours, stirring every 20 minutes and scraping up any pieces that stick, until potatoes are crispy and tender.
STEP FOUR: Caramelize the Onion. While the potatoes roast, set a medium skillet over medium-high heat and add the remaining 1 teaspoon olive oil. Add the thinly sliced onion and sauté for 10 to 15 minutes, stirring frequently, until golden and caramelized. Remove from heat and set aside.
STEP FIVE: Combine. When the potatoes are done, gently stir in the caramelized onions. Adjust seasoning to taste and serve hot.
Do I Need to Peel the Potatoes?
No, peeling the potatoes is not necessary. The skins add flavor and help the potatoes hold their shape.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator. Reheat in a 350°F oven or in the microwave.
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Crispy Roasted Breakfast Potatoes Recipe
Ingredients
- 3 pounds russet potatoes diced into 1/2-inch cubes
- 1/2 cup + 1 teaspoon olive oil divided
- 1 tablespoon fresh rosemary finely chopped
- 2 tablespoons fresh thyme leaves chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 cups yellow onion thinly sliced
Instructions
- Preheat the oven to 425°F.
- Place diced potatoes into a large bowl, then add the olive oil. (It will feel like a lot of oil; this helps with roasting.) Toss to coat, then sprinkle with rosemary, thyme, kosher salt, black pepper, garlic powder, and onion powder. Toss again until evenly coated. It will look oily; this helps with roasting.
- Transfer the potatoes to a 9×13-inch glass baking dish and spread them into an even layer. Roast for about 1 ½ hours, stirring every 20 minutes and scraping up any pieces that stick, until potatoes are crispy and tender.
- While the potatoes roast, set a medium skillet over medium-high heat and add the remaining 1 teaspoon olive oil. Add the thinly sliced onion and sauté for 10 to 15 minutes, stirring frequently, until golden and caramelized. Remove from heat and set aside.
- When the potatoes are done, gently stir in the caramelized onions. Adjust seasoning to taste and serve hot.
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