Roasted Breakfast Potatoes Recipe
This Breakfast Potato recipe turns out perfectly golden and crispy every time, with lots of seasoning and whole cloves of roasted garlic.
This Breakfast Potato Recipe Is Inspired By Our Favorite Local Diner
Our favorite local diner has an eclectic menu of creative sandwiches, awesome salads, and breakfast classics served with some righteous potatoes.
If that sounds like the intro to an episode of Diners, Drive Ins and Dives, you wouldn’t be wrong. The Fly Trap in Ferndale, Michigan actually WAS on that show back in 2008, and it’s still going strong.
The potatoes are truly what keeps us coming back. They’re perfectly browned and crispy on the outside, tender on the inside, and there’s whole cloves of garlic mixed in with them. If it sounds like a lot of flavor, it is, in the best way possible.
If you’re a little hesitant about eating whole cloves of garlic, don’t be. Ok, so you’ll keep vampires away, and that’s always a good thing. But really, the flavor of the garlic gets super mellow when it’s roasted with the potatoes.
Read on for our at-home version, as close as we could get to The Fly Trap’s recipe for breakfast potatoes.
Why You’ll Love This Recipe For Breakfast Potatoes
- Golden and crispy every time, but made entirely in the oven (no need to boil first), because we don’t have a deep fryer at home.
- Adjust the seasoning blend to your taste, or toss in some bell peppers or onions if you’d like.
- They pair with just about everything – eggs, breakfast sandwiches, or even inside Homemade Breakfast Burritos.
Roasted Breakfast Potatoes Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- yellow potatoes – the creamy texture and golden flesh of small Yukon gold potatoes are ideal for roasting. Russets also work if you have them, but if you’re shopping for this recipe, grab the yellow potatoes.
- garlic cloves – we don’t normally recommend this, but it’s truly easiest to buy a bag of pre-peeled whole garlic cloves, for this recipe and this recipe only. Or, peel them yourself; it’ll just take awhile.
- olive oil and butter – we tested it with all one or the other, but we liked the flavor of both of these combined the best.
- salt and pepper – seasons the dish to perfection.
- garlic powder – for even more garlic flavor in every bite of this best breakfast potatoes recipe. Onion powder also works great.
- chili powder – for a slightly smoky flavor and a bit of heat. Or, try paprika.
- fresh chives – an optional garnish to bring some freshness. Any fresh herbs, like parsley or cilantro, work here.
How To Make Breakfast Potatoes
1. MICROWAVE. Pierce each potato with a fork and microwave until the potatoes just start to get tender. Then, refrigerate for 10 minutes.
2. CHOP. Cut the potatoes into 1-inch pieces and place on a rimmed baking sheet coated in oil.
3. TOSS. Sprinkle the potatoes with salt, then add the garlic cloves and butter to the pan and toss until oil is coating all the potatoes. Rearrange the potatoes so that they are in a single layer, as evenly spaced as possible.
4. BAKE, SEASON. Transfer to the oven and bake 25 minutes. Then, remove from the oven and sprinkle with garlic powder, chili powder and pepper. Toss until combined, then rearrange potatoes so that they are in a single layer, as evenly spaced as possible.
5. FINISH. Return to the oven and cook until potatoes are very dark golden brown. Serve garnished with chives, if desired.
Best Breakfast Potatoes Recipe Home Chef Tips
- Cutting the potatoes into evenly sized pieces is very important, so take care when cutting.
- We cut each potato in half lengthwise, then in half lengthwise again. Then we cut those pieces crosswise into chunks.
- Heads up! We’re not adding the garlic powder, chili powder and pepper to the potatoes until they’re about 3/4 of the way roasted. We tested this recipe a BUNCH of times, and we learned that if you add the spices earlier, they burn. So adding the spices after the potatoes have already roasted a bit is the move.
What To Serve With This Best Breakfast Potato Recipe
This roasted breakfast potatoes recipe is a natural fit alongside all your Brunch Menu favorites. Some of our favorite ideas include:
- Scrambled eggs, or Breakfast Muffins, Vegetarian Quiche or our Recipe For Ham Quiche.
- Breakfast meats like Oven Baked Sausage, Turkey Bacon In Air Fryer or Bacon In Oven.
- Entrees like French toast or biscuits with Bacon Gravy.
- The Fly Trap serves breakfast potatoes with their crab cakes. We make Canned Salmon Cakes at home as an affordable alternative.
- Don’t forget a drink, like a Mimosa with Champagne And Orange Juice, or our Iced Coffee Recipe.
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Storing Breakfast Potatoes
If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
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Ingredients
- 2 pounds yellow potatoes scrubbed (about 5-6 medium-small potatoes)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ cup whole peeled garlic cloves
- 2 tablespoons unsalted butter cut into small cubes
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 ½ tablespoons chopped fresh chives for garnish (optional)
Instructions
- Preheat oven to 450 degrees F. Pierce each potato in several places with a fork and place on microwave-safe plate. Transfer potatoes to microwave and cook 3 minutes. Insert paring knife into the thickest part of each potato. You’re looking for a potato that is just starting to get tender, but the knife still meets some resistance. Smaller potatoes will cook faster than larger ones. Remove small potatoes and continue cooking larger ones in 1 minute intervals as needed.
- Transfer potatoes to refrigerator and chill 10 minutes.
- Pour oil into large rimmed baking pan and spread so the whole pan is coated. Cut potatoes into 1-inch pieces and place on pan (they will still be pretty warm, this is OK).
- Sprinkle potatoes with salt. Add garlic cloves and butter to pan and use pancake turner to toss until oil is coating all potatoes. Rearrange potatoes so that they are in a single layer, as evenly spaced as possible.
- Transfer to oven and bake 25 minutes. Remove from oven and sprinkle with garlic powder, chili powder and pepper; toss until well combined. Rearrange potatoes so that they are in a single layer, as evenly spaced as possible.
- Return to oven and cook 10 to 15 minutes longer, or until potatoes are very dark golden brown. Serve garnished with chives, if desired.
Looks yum! Is there a reason why they’re not seasoned until halfway through roasting (vs. right when they go in the oven)?
Great question! We tested it that way, and the spices burn if they’re in there from the start!
Love the Fly Trap! Can’t wait to try these.
Thanks Kimberlee, I hope you love them!