Breakfast potatoes are a catering workhorse: hearty, affordable, and endlessly customizable. This sheet-pan method delivers crispy-edged, fluffy-centered potatoes that hold well on a buffet line, making them perfect for brunches, corporate events, and holiday gatherings. The high-heat roasting technique ensures even browning without constant stirring, so you can focus on the rest of your menu.
Ingredients
- 5 lbs (2.3 kg) russet or Yukon Gold potatoes, scrubbed and cut into ¾-inch (2 cm) cubes
- ½ cup (120 ml) olive oil or melted unsalted butter
- 2 tablespoons (18 g) kosher salt, plus more to taste
- 2 teaspoons (6 g) freshly ground black pepper
- 1 tablespoon (8 g) garlic powder
- 1 tablespoon (8 g) onion powder
- 1 teaspoon (2 g) smoked paprika (optional)
- 1 large yellow onion, diced (about 1½ cups / 200 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 3 tablespoons (12 g) fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven.
- In a large bowl, toss the potato cubes with the olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Make sure every piece is coated.
- Divide the potatoes between two large rimmed baking sheets (18×13 inches / 46×33 cm each). Spread them into a single, even layer—crowding will cause steaming instead of crisping.
- Roast for 25 minutes, then remove the pans from the oven. Add the diced onion and bell pepper, stirring everything gently with a spatula. Return the pans to the oven, swapping their positions (top to bottom, bottom to top).
- Continue roasting for another 20–25 minutes, until the potatoes are golden brown and fork-tender. Check halfway through and stir if browning unevenly.
- Remove from the oven and let rest for 5 minutes. Taste and adjust salt, then sprinkle with fresh parsley before serving.
Tips
- Soak for extra crispiness: If you have time, soak the cut potatoes in cold water for 30 minutes, then drain and pat very dry before tossing with oil. This removes surface starch, which helps them crisp up better.
- Don’t skip the preheat: A hot oven is essential. If you put the potatoes in before the oven reaches 425°F (220°C), they will absorb more oil and turn out greasy.
- Use a heavy-duty pan: Thin, flimsy baking sheets can warp at high heat. If you only have one sturdy sheet, roast in batches and keep the first batch warm on a serving platter in a 200°F (95°C) oven.
- Cut evenly: Uniform ¾-inch (2 cm) cubes ensure even cooking. Larger chunks will be raw in the center; smaller ones will burn before the outside crisps.
Serving Suggestions
These potatoes are a natural side for scrambled eggs, omelets, or a breakfast burrito bar. For a catered brunch, serve them alongside roasted sausages, bacon, or a make-ahead egg casserole. They also work well as a base for a loaded potato bar with toppings like shredded cheddar, sour cream, chives, and hot sauce.
Variations
- Southwest: Add 1 teaspoon (2 g) chili powder and ½ teaspoon (1 g) cumin to the spice mix. Toss in a drained can of black beans and corn during the last 10 minutes of roasting.
- Herb-Garlic: Replace the onion powder and smoked paprika with 2 tablespoons (8 g) dried rosemary and 1 tablespoon (4 g) dried thyme. Add 4 minced garlic cloves in the last 10 minutes to prevent burning.
- Cheesy: Sprinkle 1½ cups (170 g) shredded sharp cheddar over the potatoes in the last 5 minutes of roasting, then return to the oven until melted.
- Sweet Potato: Substitute half the russets with peeled sweet potatoes. Reduce the roast time by 5 minutes, as sweet potatoes cook faster.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, spread the potatoes on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes, or until hot and crispy. You can also use an air fryer at 375°F (190°C) for 5 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze the fully cooled potatoes in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen in a 425°F (220°C) oven for 15–20 minutes.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can roast the potatoes up to 1 day in advance. Reheat them on a sheet pan in a 400°F (200°C) oven for 10 minutes to restore crispiness. For a buffet, hold them in a slow cooker on the “warm� setting for up to 2 hours, but they will soften slightly.
Why are my potatoes not crispy? The most common reasons are overcrowding the pan, not drying the potatoes after washing, or using too low an oven temperature. Make sure the potatoes are in a single layer with space between pieces, and pat them dry with a clean kitchen towel before tossing with oil.
Can I use red or new potatoes? Yes, but they have less starch and will be less fluffy inside. Cut them smaller (½-inch / 1.5 cm cubes) and reduce the roast time by 5–10 minutes since they cook faster.
How do I scale this recipe for a larger event? This recipe serves 12 as a side. For 50 people, triple the ingredients and use multiple baking sheets. Roast in batches—do not overload the oven. Keep finished batches warm on a platter in a 200°F (95°C) oven while the rest cook.
Can I use frozen diced potatoes? Yes, but skip the soaking step and add 10–15 minutes to the roast time. Frozen potatoes release more moisture, so spread them out and don’t stir until they’ve browned on the bottom.
What if I don’t have kosher salt? Use 1½ tablespoons (22 g) of fine table salt instead, as kosher salt is fluffier and less salty by volume. Taste and adjust at the end.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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