Easy to make oven roasted Country Potatoes are perfectly cooked with lots of browned crispy edges. Serve for breakfast with eggs and bacon or sausage.
Breakfast potatoes
These country potatoes are perfect for breakfast. They are cooked entirely in the oven which means your stovetop is free and you're not stuck tending to the potatoes.
Crispy browned edges, bits of diced bell pepper and onion and just the right amount of seasoning makes a perfect balance of ingredients.
I love serving these with a fried egg, but they are delicious all by themselves too.
If you love potatoes, you'll also want to check out this recipe for Potato Bravas! Eat for breakfast or as an appetizer.
Key ingredients
- Potatoes - I've used red potatoes, but you could also use Yukon gold or russets. If using russet, you'll want to peel the potatoes first.
- Bell Peppers - Use sweet bells in red, yellow, or orange
- Onion - A white or yellow onion works best
- Seasoning - Garlic powder, red pepper flakes, ground black pepper, coarse salt
- Olive oil - You could also use canola oil or a vegetable oil
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 potatoes into ½-inch to 1-inch pieces. The larger the size, the longer it will take to cook
- Use parchment paper to keep the potatoes from sticking to the pan
- Don't overcrowd the pan. The potatoes need to be in a single layer and not packed too tightly. If needed, use two pans. Rotate pans halfway through cook time.
- Give the potatoes a stir halfway through cooking time
- Taste the potatoes to determine if they are fully cooked through
- Serve hot with a sprinkling of fresh parsley and a bit of coarse salt
Frequently asked questions
Allow potatoes to cool then store in a container in the refrigerator. Leftover potatoes are best used within 3-4 days.
You can reheat a single portion in the microwave for 1-2 minutes until heated through or you can reheat in a 415°F oven for 10-15 minutes.
Variations
Make these breakfast potatoes your own by adding your favorite ingredients. Some variations to consider include -
- Add sliced mushrooms to the tray along with the potatoes and peppers
- Use a hot pepper, like an Anaheim or a Poblano
- Sprinkle shredded cheese over the top of the potatoes during the last 5 minutes of cooking
- Add fresh herbs after the potatoes come out of the oven - thyme, rosemary, or chives would all be great!
- Add diced ham or cooked breakfast sausage. Add to the sheet pan halfway through cooking time.
To make ahead of time
These potatoes are best baked and served right away. However, you can get a lot of the prep work done the night before, which will save time in the morning.
- Dice peppers and onions. Store in a covered dish or a plastic bag in the refrigerator. This step can be done up to two days ahead of time.
- Prepare potatoes. Place chopped potatoes in a bowl of cold water. The potatoes should be completely submerged. Do this the night before and leave out at room temperature.
- Measure out spices in a small bowl
- Line a baking sheet with parchment paper
- In the morning, drain the potatoes and pat them dry with a clean towel or paper towel. Try to get potatoes as dry as possible.
- Assemble and bake as directed
Serving suggestions
Serve with your favorite type of fried egg or egg casserole.
- Sunny Side Up Eggs
- Over Easy Eggs
- Over Medium Eggs
- Over Hard Eggs
- Cheesy Baked Egg Casserole
- Puff Pastry Baked Eggs
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
- Parchment paper
- Chef Knife
Ingredients
- 1 - 1½ pounds Red Potatoes (3-4 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. Peel if desired.1 - 1½ pounds Red Potatoes
- Cut potatoes into small cubes, about ½ inch in size
- Dice peppers and onions1 Bell Pepper, ½ White onion
- Place potatoes, peppers and onions in a bowl and drizzle olive oil over the top2 tablespoons olive oil
- Use your hands, or a large spoon to stir the potatoes so everything is covered with the oil¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper, ¼ teaspoon coarse salt
- Sprinkle seasonings over the top and stir 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 saltfresh chopped parsley, 1 pinch coarse salt
- Serve hot
Notes
- Cut potatoes into ½ inch to 1 inch pieces. The larger the size, the longer it will take to cook
- Use parchment paper to keep the potatoes from sticking to the pan. If parchment isn't available, use additional oil to coat the pan.
- Don't overcrowd the pan. The potatoes need to be in a single layer and not packed too tightly. If needed, use two pans. Rotate pans halfway through cook time.
- Give the potatoes a stir halfway through cooking time
- Taste the potatoes to determine if they are fully cooked through
- Serve hot with a sprinkling of fresh parsley and a bit of coarse salt
- Add sliced mushrooms to the tray along with the potatoes and peppers
- Use a hot pepper, like an anaheim or a poblano
- Sprinkle shredded cheese over the top of the potatoes during the last 5 minutes of cooking
- Add fresh herbs after the potatoes come out of the oven - thyme, rosemary or chives would all be great!
- Add diced ham or cooked breakfast sausage. Add to the sheet pan halfway through cooking time.
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!