Roasted Breakfast Potatoes Recipe

Megan Myers | Stetted Updated

Roasted breakfast potatoes make the perfect side for breakfast and brunch. Add eggs, (scrambled, poached or fried!) and crispy bacon for...

Cooking is my love language. I suppose that falls under acts of service, but it’s not really the same to me. After all, we all need to eat and procure food in some way, but how we go about it varies greatly.

Breakfast Potatoes Photo

Unlike a lot of other food writers, I didn’t learn how to cook from my grandmother or mother. Sure, there are a few things my mother helped me discover, like mixing up blueberry muffins, the indulgence of hot buttered rice-corn cereal, and fueling through coffee, but I had to search out my own path if I wanted to really embrace cooking.

Breakfast Potatoes Picture

That path often included venturing to a restaurant or twelve to figure out just how things were meant to be put together, from exquisite duck confit to rustic roasted potatoes.

Roasted potatoes to some are just a cast-off side dish, something they put together because they needed to round out the plate. But when cooked with the intention of love, they are transformed into bites that melt under the slightest nibble.

My favorite potatoes are served as a breakfast hash at a local restaurant here in Austin. The chef owns multiple restaurants in the city, and at every place the food is crafted and served with clear intention.

Though some patrons might just be looking for a meatball sub on Friday night or a bowl of warm soup during lunch, each of those dishes is brought forth with care. You can tell by how each garnish is placed just so, by the perfectly hand-formed dumplings, and by the way the wait staff enthusiastically recommends a dish they love themselves.

This is true, good food, served without pretense.

Whole Potatoes Picture

That’s how I have come to look at my own cooking, and realize that each ingredient and dish has a purpose beyond its surface.

Touches like that are what makes chefs and artisans so special to my heart and creative mind, which is why I’ve been enjoying Bon Appetit’s Out of the Kitchen series. This series explores some of the hottest trends in food today, from craft coffee to DIY hot sauce.

And we can all use a little more caffeine and spice in our lives, right?

Breakfast Potatoes Image

This recipe for roasted breakfast potatoes is my version of the restaurant dish I love so much. When you have a waiter groan with happiness every time they set a plate down, you need to figure out how to recreate that magic at home, don’t you think?

For my version, yellow potatoes are parboiled and then tossed in bacon fat with onions and peppers, sprinkled with seasoning, and roasted to perfection in the oven. The dish begs to be eaten straight from the pan, but hold off if you can and share as a brunch side or top with fried eggs for a breakfast for two. 

Want to meet purveyors who are making a difference with their customers? Check out BonAppetit.com’s “Out of the Kitchen”, an ongoing exploration of the relationships that build and sustain the food industry. See how hyper-local food markets operate and how their focus on quality and service keep customers coming back for more.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Roasted Breakfast Potatoes Recipe

    4 Servings

Ingredients

  • 1 pound Yukon Gold Potatoes
  • 1/4 teaspoon Baking Soda
  • 2 slices Thick Sliced Bacon
  • 1/2 cup Red Onion, diced
  • 1/2 cup Bell Peppers, diced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Smoked Paprika
  • 1/4 teaspoon Garlic Powder
  • 2 tablespoons Fresh Parsley, chopped

Directions

  1. Preheat oven to 400°F. Set a pot of water to boil.
  2. Cut potatoes into 1-inch cubes. When water is boiling, add potatoes and baking soda and boil for 5 minutes. Drain potatoes.
  3. In a large skillet, cook bacon over medium heat until crispy. Remove skillet from stove and place bacon on paper towels to drain.
  4. Toss potatoes, onion, and pepper in the rendered bacon fat. Sprinkle with salt, pepper, paprika, and garlic powder and stir to coat.
  5. Spread potatoes on a rimmed baking sheet and bake for 30 minutes, stirring halfway through.
  6. At 30 minutes, stir in bacon, then cook another five minutes.
  7. Remove from oven, season to taste, and serve.

Recommended

Published:
Modified:
Author:
Cooking Method:
Roasted
Category:
Side Dishes
Tags:
, , , , , ,
Related Recipes:
Breakfast Recipes, Brunch Recipes, Side Dish Recipes, Roasted Recipes, Potato Recipes, Pepper Recipes, Onion Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Megan Myers
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Nutrition Facts

Serving Size 1 cup
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 16
Calories 70

% Daily Value*
3%
Total Fat 2g
0%
  Saturated Fat 0g
32%
Sodium 776mg
3%
Total Carbohydrate 10g
1%
  Dietary Fiber 1g
  Sugars 2g
5%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.