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These easy country potatoes are, oven-roasted with bell peppers and onions until the potatoes are tender inside with crispy, browned edges. Everything cooks together on one sheet pan, making them an easy breakfast side without having to stand over the stove.
Easy Oven-Roasted Breakfast Potatoes
I like making country potatoes in the oven because everything cooks together on one sheet pan. There’s no standing at the stove flipping potatoes or trying to get them evenly browned in a skillet.
The potatoes roast along with bell peppers and onions, and a simple blend of seasonings adds plenty of flavor. Just stir everything halfway through cooking so the potatoes can brown on all sides.
These are especially good when I’m making eggs and breakfast meat at the same time because the stovetop stays free for everything else.
Key ingredients
- Potatoes: Red potatoes are my first choice for these country potatoes. Yukon Gold potatoes also work well. Russet potatoes can be used, but I recommend peeling them first.
- Bell pepper: Use a red, yellow, or orange bell pepper.
- Onion: White or yellow onion both work well.
- Olive oil: Helps coat the potatoes and encourages browning in the oven. Canola or vegetable oil can also be used.
- Seasonings: Garlic powder, red pepper flakes, black pepper, and coarse salt add flavor without overpowering the potatoes.
Step-by-step directions
- Scrub potatoes and peel if desired. With red potatoes or Yukons, I leave the peel on.
- Cut potatoes into small cubes, about ½ inch in size
- Dice peppers and onions
- Place potatoes, peppers, and onions in a bowl and drizzle olive oil over the top
- Use your hands or a large spoon to toss the potatoes so everything is covered with the oil
- Sprinkle seasonings over the top and toss again
- Pour mixture onto a baking sheet lined with parchment paper
- Bake in preheated 415°F oven for 35-40 minutes, until potatoes are baked through, stirring everything halfway through baking time
- Sprinkle with freshly chopped parsley and a bit of coarse salt
- Serve hot
Recipe tips
- Cut the potatoes evenly: Cut potatoes into ½ to 1-inch pieces, keeping them similar in size so they cook evenly. Larger pieces will take longer to cook.
- Don't overcrowd the pan: Spread everything in a single layer without packing the potatoes too tightly. Use two baking sheets if needed.
- Stir halfway through: This helps the potatoes brown more evenly.
- Check for doneness: The potatoes should be tender in the center with browned edges. Larger pieces may need additional baking time.
- Serve right away: Country potatoes are best served hot from the oven.
Storing and reheating
Store leftover country potatoes in an airtight container in the refrigerator for 3-4 days.
Reheat individual portions in the microwave until heated through. For crispier potatoes, reheat them in a 415°F oven for 10-15 minutes.
Variations
Make these country potatoes your own with any of these additions:
- Add mushrooms: Toss sliced mushrooms with the potatoes, peppers, and onions before roasting.
- Add some heat: Replace some of the bell pepper with diced Anaheim or poblano pepper.
- Add cheese: Sprinkle shredded cheese over the potatoes during the last 5 minutes of baking.
- Add fresh herbs: Sprinkle with fresh thyme, rosemary, or chives after the potatoes come out of the oven.
- Add meat: Stir in diced ham or cooked breakfast sausage halfway through the cooking time.
To make ahead of time
These potatoes are best baked and served right away, but you can do most of the prep the night before.
- Potatoes: Cut the potatoes and place them in a bowl of cold water, making certain they're completely submerged. Cover and refrigerate overnight.
- Peppers and onions: Dice and store in a covered container in the refrigerator. These can be prepped up to two days ahead.
- Seasonings: Measure the seasonings and keep them in a small covered container.
When you're ready to cook, drain the potatoes and dry them thoroughly with a clean kitchen towel or paper towels. The drier the potatoes, the better they'll brown. Assemble and bake as directed.
Serving suggestions
Country potatoes are an easy side dish for breakfast or brunch. Serve them with fried or scrambled eggs and your favorite breakfast meat for a simple breakfast.
For a larger breakfast or brunch, try them alongside Cheesy Baked Egg Casserole or Puff Pastry Baked Eggs.
I especially like these potatoes topped with an Over Easy Egg, so the runny yolk mixes in with the crispy potatoes.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious breakfast recipes!
Country Potatoes
Equipment
- Cookie Sheet
- Chef Knife
Ingredients
- 1 - 1½ pounds Red Potatoes
- 1 Bell Pepper (Red, orange or yellow)
- ½ White onion
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- ¼ teaspoon coarse salt
- fresh chopped parsley (optional)
- 1 pinch coarse salt (optional, add just before serving)
Instructions
- Preheat oven to 415°F.
- Scrub potatoes and peel if desired. Cut into ½ to 1-inch pieces.1 - 1½ pounds Red Potatoes
- Dice the bell pepper and onion.1 Bell Pepper, ½ White onion
- Place potatoes, peppers, and onions in a large bowl. Drizzle with olive oil and toss until evenly coated.2 tablespoons olive oil
- Sprinkle with garlic powder, red pepper flakes, black pepper, and salt. Toss again.¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper, ¼ teaspoon coarse salt
- Spread the mixture in a single layer on a parchment-lined baking sheet.
- Bake for 35-40 minutes, stirring halfway through. Potatoes are done when they're tender in the center and browned on the edges. Larger pieces may require additional cooking time.
- Sprinkle with fresh parsley and additional coarse salt, if desired. Serve hot.fresh chopped parsley, 1 pinch coarse salt
Notes
- Cut potatoes into ½ to 1-inch pieces, keeping them as uniform as possible. Larger pieces will take longer to cook.
- Don't overcrowd the baking sheet. Keep the potatoes in a single layer and use two baking sheets if needed. Rotate the pans halfway through cooking.
- Parchment paper helps prevent sticking. If you don't use parchment, lightly oil the baking sheet.
- Stir the potatoes halfway through cooking to help them brown evenly.
- Cooking time will vary depending on the size of the potato pieces. Check that the potatoes are tender in the center before removing them from the oven.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
I absolutely love potatoes when they're cooked like this. We had a late night last night with the neighbors, and I could so go for a plate of these potatoes with a couple eggs this morning! 🙂
Kathy says
A perfect way to start the day!