Sheet Pan Crispy Breakfast Potatoes

These crispy, golden potatoes taste like they came straight from the fryer, but without all the mess. Breakfast food is always a favorite, we’ll even do breakfast for dinner sometimes. Fried or scrambled eggs, bacon or sausage, toast, pancakes, and that big helping of potatoes. These sheet pan breakfast potatoes come out perfectly crunchy on the outside and fluffy on the inside, with a flavorful seasoning blend that will make them a hit at any meal. Trust us, once you serve these, everyone will think you’ve got diner-quality potatoes on lock.

For more breakfast potatoes, try our Hashbrown Casserole, Corned Beef Hash, or a one-skillet Sheepherder’s Breakfast.

Why Our Recipe

Perfectly golden and crispy, you’d never know they weren’t fried!
So flavorful you’ll want to serve them for more than just breakfast. Your friends and family will be expecting you to open your own diner!
Add-in options if you want to go from a simple side to something extra.

A close up of a spatula sliding under cooked and seasoned pieces of breakfast potatoes.

These are not normal breakfast potatoes. These are savory, crispy little chunks of heaven that have a perfect tender interior that melts in your mouth. No joke, our Sheet Pan Crispy Breakfast Potatoes will have everyone around your breakfast table starting their day on a happy golden note. Whether you keep it simple as a side or toss in onions, bell peppers, or even some ham, it’s easy to turn this dish into something extra.

Ingredient Notes

An overhead view of a sheet pan holding a bowl of mixed whole potatoes, and measuring cups and spoons with ingredients to make Breakfast Potatoes.

Potatoes: Red or yellow will work here. We prefer using baby potatoes, but you could use the regular size as well. Just be sure to cut into 1/2-inch pieces either way.
Cooking Oil: Vegetable or Canola Oil are perfect – Olive Oil will cause a little smoke while baking due to the high temperature of the oven.
Seasonings: Easy-to-find spices you probably already have on hand – salt, pepper, garlic powder, onion powder, and paprika.

Potato Options

We love using red or yellow baby potatoes for this recipe because they’re the ultimate time-savers. Most of the time, you can simply cut them in half, and you’re good to go! Their smaller size means less chopping and faster prep. If you have Yukon Gold or larger red potatoes on hand, they work great too—you’ll just need to dice them into smaller cubes to ensure they cook evenly.

Whether you’re using baby potatoes or larger varieties, what makes these potatoes perfect is their thin, edible peel. That means no peeling is required! We’re all about restaurant-quality recipes you can make at home, and these breakfast potatoes hit the mark every time. Keeping things easy by washing and cutting the potatoes, without peeling, leaves more time for you to enjoy the crispy, golden perfection. Less prep, more deliciousness—especially when it comes to potatoes!

Add-Ins

While these crispy breakfast potatoes are delicious on their own, you can also get creative and take them up a notch. After the first 15 minutes of roasting, you can add in any combination you’d like of sliced onions, sliced bell peppers, quartered mushrooms, fresh garlic, cubed ham, or some crumbled bacon.

A fork piercing into a golden seasoned piece of potato on a plate loaded with breakfast potatoes.

Oil Smoke Points

Some oils will break down and produce smoke when cooking at too high of a temperature. Olive oil, coconut oil, and even butter will make your oven, and in turn your kitchen, smokey. Not the way anyone wants to begin the day. Stick with vegetable oil or canola oil, peanut oil, or avocado oil as each of these has a high smoke point. A high smoke point means a crispy golden texture and less chance of smoke.

Not just for breakfast

When we made these Sheet Pan Crispy Breakfast Potatoes in our kitchen, we all sat around the sheet pan with forks, not even bothering with plates or other food to go with it. These little golden potato chunks are so dang tasty that you can serve them for dinner next to a steak, a roast, or just by their beautiful little selves. This is restaurant-quality flavor at its finest.