One-Pan Breakfast Potatoes

Start your morning on a high note with these delicious one-pan breakfast potatoes. This easy-to-make dish is a flavorful combination of crispy potatoes, sweet red bell peppers, and aromatic onions, all roasted together with rosemary, paprika, and garlic. It’s the kind of hearty, comforting breakfast side that instantly transforms your plate into a brunch-worthy spread. Whether you're planning a lazy weekend breakfast, a brunch party, or just want to enjoy something special during the week, these breakfast potatoes hit all the right notes. What makes this recipe extra appealing is that it all comes together on a single baking sheet, making cleanup a breeze and the flavor perfectly concentrated.

These potatoes are seasoned to perfection—savory, smoky, slightly herby, and wonderfully crisp on the outside while remaining tender on the inside. You can customize them with other vegetables, serve them alongside eggs or protein, or even enjoy them as a stand-alone vegetarian meal. It’s a reliable, crowd-pleasing side that proves you don’t need a lot of ingredients or time to make something satisfying and delicious.

Ingredients (Serves 4)

• 3 russet potatoes, cut into bite-size pieces

• 1 red bell pepper, diced

• 1 small white onion, diced

• Olive oil, to taste

• 1 tablespoon dried rosemary

• 1 tablespoon minced garlic

• 1 teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon black pepper
  
  

Instructions

1. Preheat your oven to 500°F (260°C) to get that perfect roast and crisp texture.

2. Prepare your vegetables: Dice the russet potatoes into bite-sized pieces, followed by the red bell pepper and white onion.

3. Transfer all chopped vegetables onto a large baking sheet.

4. Drizzle olive oil generously over the vegetables to help them roast and develop flavor.

5. Add dried rosemary, minced garlic, paprika, salt, and black pepper. Toss everything thoroughly to ensure each piece is evenly coated with seasoning.

6. Spread the vegetables out into a single, even layer so they roast and not steam.

7. Bake in the preheated oven for about 30 minutes, stirring and flipping every 10–15 minutes to achieve an even golden crisp on all sides.

8. Once cooked and nicely browned, remove from the oven and serve hot.
   
   

Serving Suggestions

These roasted breakfast potatoes are versatile and pair beautifully with a wide variety of morning meals. Here are a few tasty ideas for serving them:

• With fried, poached, or scrambled eggs for a classic combo

• Alongside crispy bacon, sausage, or vegetarian breakfast patties

• Served under a poached egg and a drizzle of hollandaise for a brunch twist

• Accompanied by sliced avocado and fresh tomatoes for a lighter, refreshing touch

• Wrapped in a tortilla with eggs and cheese for a hearty breakfast burrito

• Paired with fresh fruit and a slice of toast for a balanced plate
  
  

Whether you're feeding a family or just making a solo breakfast, this dish easily scales up or down to suit your needs.

Nutrition Information (Per Serving)

• Calories: 210

• Fat: 2g

• Carbohydrates: 44g

• Fiber: 4g

• Sugar: 3g

• Protein: 4g
  
  

Note: Nutrition values are estimates and may vary based on specific ingredients and serving sizes used.