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Home / Comfort Food

Oven Roasted Breakfast Potatoes

4.34
/5
50 minutes minutes
102 Comments
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By: The Chunky Chefpublished: 02/24/2015

This post may contain affiliate links. Please read my disclosure policy.

Perfectly seasoned and roasted breakfast potatoes topped with sweet caramelized onions, bacon pieces, and topped off with fresh herbs!

Perfectly seasoned and roasted potatoes topped with caramelized onions, bacon pieces and fresh herbs. The perfect side dish for breakfast!

Usually I prefer hash brown potatoes, due to some “home fries” not being cooked all the way through (I’m picky about my potatoes lol)… but these are the perfect combination of crispy on the outside and fluffy and soft on the inside.  

Perfectly seasoned and roasted red-skin potatoes topped with caramelized onions, crispy bacon and fresh herbs. The perfect side dish for breakfast!

The smoked paprika is what gives these potatoes a golden color.  If you haven’t tried smoked paprika yet, you should!  It’s a smoky sweet spice that brings an earthiness and depth of flavor to this dish.

You have two options for the preparation here…

  • Option 1 – Cook 5-6 slices of bacon in a skillet (or bake in the oven), and save the rendered bacon grease.  Use that saved bacon grease as the “oil” in the recipe, so the onions and potatoes are coated in bacon grease and roasted.  Crumble bacon and add once potatoes are done cooking.
  • Option 2 – Coat the potatoes and onions in olive oil and roast.  Cook bacon separately and add once potatoes are done cooking.

Regardless of which option you go with, dice up your potatoes (the recipe calls for red-skin potatoes, but yukon gold or even sweet potatoes would be great too), dice your onion, mince your rosemary and add to a large bowl.  Add your smoked paprika, dried thyme and salt and pepper.  

Now add whichever “oil” you choose (olive oil or bacon grease) and toss to coat all the potatoes.  Spread out potatoes in a single layer on a parchment paper lined baking sheet (the kind with a rim).  Pop them in the oven and you’re done!  Just toss the potatoes halfway through cooking.  No babysitting, minimal effort, just set the timer and go relax.

Perfectly seasoned and roasted red-skin potatoes topped with caramelized onions, crispy bacon and fresh herbs. The perfect side dish for breakfast!

Once your potatoes are done roasting, top them with some minced fresh rosemary and thyme (optional but recommended).

Perfectly seasoned and roasted red-skin potatoes topped with caramelized onions, crispy bacon and fresh herbs. The perfect side dish for breakfast!
Perfectly seasoned and roasted potatoes topped with caramelized onions, bacon pieces and fresh herbs. The perfect side dish for breakfast!

Recipe adapted from Self Proclaimed Foodie 

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Perfectly seasoned and roasted red-skin potatoes topped with caramelized onions, crispy bacon and fresh herbs. The perfect side dish for breakfast!

Oven Roasted Breakfast Potatoes

4.34 from 30 votes
Author: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Calories: 318
Servings: 4 -6 servings
(hover over # to adjust)
Print Rate Pin
Perfectly seasoned and roasted red-skin potatoes topped with caramelized onions, crispy bacon and fresh herbs. The perfect side dish for breakfast!

Ingredients

  • 2 lbs red-skin potatoes chopped into small pieces
  • 5-6 slices of bacon cooked and crumbled
  • 1 yellow onion diced
  • 1-2 Tbsp bacon grease or olive oil
  • 2 Tbsp fresh rosemary minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • pepper to taste
  • Minced fresh rosemary for garnish
  • Minced fresh thyme for garnish

Instructions

  • Cook bacon slices in a skillet, removing with slotted spoon to a paper towel lined plate to drain. Reserve bacon grease.
  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • In large bowl, combine potatoes, onions, herbs and seasonings, and reserved bacon grease and toss well to evenly coat potatoes.
  • Arrange in single layer on baking sheet. Bake for about 40 minutes, tossing halfway through, until potatoes are golden brown and crispy.
  • Top with crumbled bacon pieces and minced fresh herbs to garnish.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

** Alternatively, use 1-2 Tbsp olive oil instead of the reserved bacon grease

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Perfectly seasoned and roasted red-skin potatoes topped with caramelized onions, crispy bacon and fresh herbs. The perfect side dish for breakfast!

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.34 from 30 votes (14 ratings without comment)

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Recipe Rating




  1. Tee says

    Posted on 4/22 at 4:06 pm

    I have been looking for a breakfast potato recipe and yours is the best yet. Simple yet flavorful.

    Reply
  2. Delonna Helmkamp says

    Posted on 1/28 at 4:09 pm

    Do you think you could cook them in the oven and keep them warm until you serve? Would they get mushy?

    Reply
    • The Chunky Chef says

      Posted on 1/28 at 10:24 pm

      I’ve never tried that, so I can’t say for sure.

      Reply
  3. Holly Goldfeder says

    Posted on 11/26 at 3:16 pm

    I’ve made these with sweet potatoes a few times. White or yellow sweet potatoes work best (though they’re harder to find) the orange ones stay too wet and break/crumble apart easily in my opinion. Maybe next time I’ll try half white pots and half orange sweet pots and see if that helps. Good recipe though!

    Reply
  4. Leslie Bass says

    Posted on 10/27 at 5:06 pm

    Could you bake the potatoes the night before? I’m having a brunch and trying to find the least to do in the morning.

    Reply
    • The Chunky Chef says

      Posted on 10/27 at 8:13 pm

      Hi Leslie 🙂 You could, but they won’t be as crispy reheated.

      Reply
  5. AW says

    Posted on 8/18 at 5:08 pm

    This sounds awesome and easy. I’m not a cook but I can do this. My husband will be pleased and suprised, it’s looks hard but he won’t know it’s not 😉

    Reply
  6. Melissa says

    Posted on 2/13 at 6:22 pm

    Can you use frozen potatoes. If I cut potatoes, onions and pepper could I freeze and then cook frozen and add herbs?

    Reply
    • The Chunky Chef says

      Posted on 2/13 at 8:14 pm

      Hi Melissa 🙂 I’m sure you could cook them frozen, but I’ve never done it, and it would probably take some tweaking to get it so they’re cooked and crispy.

      Reply
  7. Kelly Culler says

    Posted on 2/11 at 10:41 am

    Turned out beautifully, thank you.

    Reply
  8. Betsy says

    Posted on 3/25 at 8:28 am

    These were great. I took them a step further. I placed the roasted potatoes and onions in a cast iron pan, added the diced corned beef and 1 tbsp. Each of cream and dijon mustard. Blended well and crisp in the pan. I served it with eggs and Panaras rye bread. AMAZING!

    Reply
    • The Chunky Chef says

      Posted on 3/25 at 8:57 am

      Hi Betsy 🙂 Oh my, what a wonderful addition to the potatoes… awesome job!! I’m so happy you loved them!

      Reply
  9. Grace says

    Posted on 3/25 at 8:26 am

    AWESOME! ! Exactly the recipe I was hoping to find for Easter brunch! And I already have smoked paprika! Can’t wait to make these! Thank you!

    Reply
    • The Chunky Chef says

      Posted on 3/25 at 8:57 am

      Hi Grace 🙂 It’s fate! I hope you love these potatoes and have a wonderful Easter 🙂

      Reply
  10. Karen says

    Posted on 1/30 at 9:02 pm

    Omg i want to make these right now, but i dont have any rosemary or thyme and only have regular paprika. Can i use any other herbs to create a delicious pan of potatoes like this, or should i hold out until tomorrow and buy the ingredients.

    Reply
    • The Chunky Chef says

      Posted on 1/30 at 9:44 pm

      Hi Karen 🙂 You can use regular paprika, and if you have any dried rosemary or thyme, those would work as well… I think sage would also go well with the potatoes, or even a sprinkle of fresh parsley. I’ve made these before using dried seasonings and they still taste super yummy 🙂

      Reply
  11. Katie Linck says

    Posted on 1/24 at 6:48 pm

    Looking forward to trying out this recipe for my sister’s birthday brunch this weekend! Do you think that if I made it the day before it would reheat well the next morning? Thank you for sharing!!

    Reply
    • The Chunky Chef says

      Posted on 1/24 at 10:05 pm

      Hi Katie!! I’ve never made it that way before, but I think it should be okay… although I would add the herbs after you reheat it, otherwise they’ll turn black-ish. And I’d definitely re-heat it in the oven so they stay nice and crispy 🙂 I hope you all love them!!

      Reply
      • Katie Linck says

        Posted on 1/24 at 10:37 pm

        Thank you!! I’m sure we will!! 🙂

        Reply
  12. CiaoFlorentina says

    Posted on 12/24 at 1:18 am

    Oh breakfast potatoes how I drool for you !

    Reply
    • The Chunky Chef says

      Posted on 12/24 at 9:53 am

      Thanks so much Florentina! 🙂

      Reply
  13. Serena | Serena Bakes Simply From Scratch says

    Posted on 12/23 at 9:13 pm

    These look like the perfect start to a great day! Delish!

    Reply
    • The Chunky Chef says

      Posted on 12/24 at 9:52 am

      Thank you Serena!!

      Reply
  14. Nutmeg Nanny says

    Posted on 10/26 at 1:55 am

    Ummm yes! I’m a huge potato lover so I don’t even needs eggs with this. Just pass me all the potatoes 🙂

    Reply
    • The Chunky Chef says

      Posted on 10/28 at 3:15 pm

      It’s a deal! I’ll make a plate just for you 🙂

      Reply
  15. Kimberly Ann @ Bake Love Give says

    Posted on 10/24 at 8:17 pm

    I had the best breakfast potatoes at brunch this morning and was just thinking they’re never as good at home. This recipe looks like it would put up a great fight for title of best breakfast potatoes!

    Reply
    • The Chunky Chef says

      Posted on 10/28 at 3:06 pm

      Thanks so much Kimberly!! 😀

      Reply
  16. Melanie | Melanie Makes says

    Posted on 10/23 at 2:39 pm

    Helloooo, comfort food! These would disappear so quickly if I was around!

    Reply
    • The Chunky Chef says

      Posted on 10/28 at 2:57 pm

      Hehe, they definitely disappear around here 😉

      Reply
  17. Gerry @ Foodness Gracious says

    Posted on 10/23 at 1:58 pm

    Yumm, these would be awesome in a burrito!

    Reply
    • The Chunky Chef says

      Posted on 10/28 at 2:57 pm

      Omg you’re right… breakfast burritos for the win! 😀

      Reply
  18. Sheila @ Life, Love, and Good Food says

    Posted on 10/23 at 8:52 am

    I’m adding this recipe to my weekend brunch menu! Thanks for sharing 🙂

    Reply
    • The Chunky Chef says

      Posted on 10/28 at 2:54 pm

      Awesome Sheila, I hope you all loved it! 🙂

      Reply
  19. Katrena says

    Posted on 10/8 at 9:22 am

    I enjoy reading your blog. You do a terrific job not just with the recipe but with making your readers feel like we are sitting in the kitchen of a friend.

    Reply
    • The Chunky Chef says

      Posted on 10/12 at 3:41 pm

      Thank you so much Katrena! 🙂 I try to write like I speak to my friends 🙂

      Reply
  20. PT Potts says

    Posted on 7/12 at 5:10 pm

    Roasted potatoes for breakfast are a must! Caramalized onions sound like such a yummy addition.

    Reply
    • The Chunky Chef says

      Posted on 7/13 at 8:08 pm

      Thank you PT!! I would put caramelized onions on just about anything 😀

      Reply
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