Start your mornings with ease by adding a big batch of Make-Ahead Breakfast Potatoes to your weekend meal prep. These crispy breakfast potatoes are seasoned with smoked paprika, oregano, and garlic, and can be enjoyed for meals (not just breakfast) throughout the week.

Whether you’re enjoying them alongside fried or scrambled eggs or serving them with roasted salmon for dinner, this recipe is an easy, versatile way to have a starchy vegetable ready to reheat.

Ingredients You’ll Need

The ingredient list is short and simple for this recipe. Here’s what you’ll need for a batch of these breakfast potatoes.

• Yukon Gold potatoes
• Bell pepper
• Onion
• Olive oil
• Sea salt, black pepper
• Garlic powder, oregano, smoked paprika

How to Cook Breakfast Potatoes

• Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
• Cut or dice your potatoes, pepper and onion into same-sized pieces for even cooking.
• Season with a mix of salt, pepper, oregano, garlic powder and smoked paprika. Toss to coat with 2 tablespoons olive oil.
• Don’t overcrowd the pan. Spread the potatoes in a single layer to ensure they get crispy.
• Place in oven on the middle rack for even cooking. Flip halfway through for maximum crispiness.
• Cool completely before storing in an air-tight container if you’re making these for the week ahead. If you double the recipe, you can serve one pan as a brunch side dish and reserve the other for meal prep.

Ingredient Swaps & Potato Alternatives

This easy breakfast potatoes recipe is flexible and can be made with a variety of ingredient swaps. Here are some common variations for the main ingredients.

• Potatoes: While Yukon Gold are preferred as they crisp nicely, any thin-skinned potato will work. Red potatoes or purple potatoes can be used. Just scrub the skin and dice or cut into chunks with the skin on. If you want to swap in something naturally sweeter, my Sweet Potato Breakfast Potatoes use the same method with a shorter bake time.
• Bell Peppers: Any color of bell pepper works, so choose your favorite. Red and orange tend to be sweeter, while yellow and green are more mild in flavor. Feel free to mix and match to create a rainbow of pepper variety.
• Onions: White or yellow onions are generally used, but red onion can add a pop of color and add to the sweetness of the overall dish.
• Oil: The recipe calls for olive oil, though I often swap in avocado oil. Just be sure to read your labels if you’re making these for Whole30.
• Spices: There’s a measured mix of spices included, though you can substitute all of the spice for 1 tablespoon of premade blend like taco and fajita spice or Cajun spice. Adjust the salt, as needed.

How to Store and Reheat Breakfast Potatoes

Let the potatoes cool completely, then store them in an airtight container in the fridge for up to 5 days. Reheat them in a skillet with a little oil, or in an air fryer at 400 degrees F for about 5 minutes. These also reheat well in a microwave.

Pair your potatoes with eggs your way for breakfast or as a brunch side dish with my Traditional Shakshuka or Butternut Squash Quiche.

If you’re looking for a more diner-style crispy skillet potato, try my stovetop Home Fries instead.

These make-ahead breakfast potatoes have long been a staple in my kitchen, and I hope they’ll become a favorite in yours, too. Whether you’re prepping for a Whole30 or just like having side dishes ready in the fridge, they’re an easy batch to keep on hand.