Breakfast Potatoes

These easy roasted breakfast potatoes are a perfect dish for breakfast or brunch!



 1 pound small potatoes, cut into ½-inch pieces

 Extra-virgin olive oil, for drizzling

 ½ teaspoon smoked paprika

 Pinch of red pepper flakes

 Sea salt and freshly ground black pepper


Optional sautéed onions & peppers


 ½ teaspoon extra-virgin olive oil

 ½ yellow onion, chopped into ½-inch pieces

 1 red pepper, chopped into ½-inch pieces

 2 garlic cloves, chopped

 ⅓ cup cilantro, for serving

 Sea salt and freshly ground black pepper




  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
  2. Make the onions & peppers: Heat the oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.

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