I love breakfast. I actually get a bit sad when I don’t get to enjoy my breakfast. And something that tends to prevent the enjoyment of breakfast is the reality that very few people have enough time in the mornings to be cooking a full size meal. Meal planning for other foods in the day is thankfully becoming a big trend and I’m always happy to see breakfast foods getting added to that prep. These roasted breakfast potatoes are my favourite way to add some deliciousness to my mornings. They can be prepped super easily on the weekend and simply warmed up on busy weekday mornings. I usually scramble or fry a couple eggs while these are re-warming and bam, full breakfast in a matter of minutes.Jump to Recipe
This post is not going to be super long, because honestly, these potatoes are so simple. But I do want to give a bit of background about them. Background about potatoes makes it sound like theres’s some huge story about the legacy of potatoes (which there is, potatoes rock and are magical. But that’s beside the point). What I mean is, this recipe is based on one that I used to eat when I worked at a restaurant in downtown Ottawa.
The restaurant (The Wild Oat) serves breakfast everyday and one of the prep jobs that happens through the week is par roasting potatoes to add to the mixed plate. And it got me thinking that these were something that I could tweek a bit (mostly changing the seasonings to a combo I like more) and add to my morning eggs.
I have also made these into something that I regularly add to dinners and they are really yummy when mixed into salads. OR used as a base for some really wonderful potato salads. They’ve accompanied barbeque at our house more times than I can think of, and they rock with spicy shrimp, sausages, or grilled chicken.
A Couple Notes
I make quite a big batch of these and keep them in the fridge for the week. About 3/4cup of them is the perfect amount to add to breakfast. They will happily last over a week in th fridge so if you make too many the first time don’t worry about it.
If you want some really tasty fries to go with a burger, then cut the potatoes into wedges or strips, then follow the recipe as normal.
I use olive oil as my cooking fat, because I really love the taste, but any oil will work for this, so use what you prefer.
And on that note, I love russet potatoes for roasting, but use whatever variety of potato you prefer along side the sweet potatoes.
So like I said, this is a short post, but honestly what else can I say about these. They’re delicious, they’re simple, they’re a great addition to breakfast!
Roasted Breakfast Potatoes
- 3 medium Potatoes
- 2 medium Sweet Potatoes
- 1 clove Garlic
- 2 Tbsp Olive Oil
- 2 Tbsp Oregano
- 1 Tbsp each Chipotle, Cumin, Salt & Pepper
- Heat your oven to 400F.
- Start by dicing the potatoes and sweet potatoes into medium cubes. Spread them evenly onto a large baking sheet.
- Finely mince the garlic and add it to the baking sheet.
- Drizzle the garlic and potatoes with the oil. Sprinkle with all the herbs and spices. Thoroughly mix together to coat everything in oil and spices.
- Roast in the oven for about 12 minutes, then stir well. Place back in the oven from another 10-12 minutes until crisp on the outside and pillowy soft on the inside.
- Allow to cool fully, and store in the fridge for up to 2 weeks.
- To re heat for breakfasts you can heat them in a microwave for 2 minutes or gently fry for a minute or two in a lightly oiled pan. Along side a quick fried or scrambled egg these make a tasty, simple and quick breakfast.