Sunday Staples: Easy Roasted Breakfast Potatoes

These breakfast potatoes are a quick and easy carb source that are sure to become a staple on your breakfast menu!

Easy Whole30 Breakfast Potatoes

By now, you may have noticed a bit of a theme when it comes to these Sunday Staples posts. So far we've covered both roasted sweet potatoes and roasted brussels sprouts and this week's staple is none other than roasted breakfast potatoes. Clearly, I'm into roasting vegetables. 

Roasting is my preferred method of cooking veggies for a couple of reasons. For one, it's an easy "hands off" method of cooking that allows you to do other things while you're preparing a meal. I find myself throwing a pan of veggies in the oven to roast for dinner while I catch up on housework quite frequently. 

Not only is roasting easy, it also gives veggies a depth of flavor that you just can't get from steaming or boiling. With the right spices and just a little oil, you can turn a "boring" vegetable into an exciting side dish. 

Easy Whole30 Breakfast Potatoes

If we're being honest, most people don't have a hard time liking potatoes. French fries probably aren't on the list of foods you don't like (they're definitely not on mine!), but frying potatoes isn't the healthiest way to eat them. Which brings me to my final reason why I love roasting so much - it's healthier. 

Frying isn't the only way to get the crispy-ness you love! You can roast potatoes and get a similar crispy texture, without deep frying which means you're using less oil and ultimately eating fewer calories. 

These easy breakfast potatoes rely on roasting to get a delicious crispy texture on the outside while still being tender on the inside. They're the perfect breakfast pairing alongside your favorite bacon and eggs but, they're also versatile and make a great side dish for dinner too! 

Easy Whole30 Breakfast Potatoes

Easy Breakfast Potatoes

Easy Whole30 Breakfast Potatoes


  • 1 1/2 tbsp cooking oil (avocado oil, coconut oil, and ghee are some of my favorites)

  • 2 large russet potatoes

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp dried parsley

  • 1/2 paprika

  • 1/2 onion powder


  1. Preheat oven to 425 degrees.

  2. Dice the potatoes into roughly 1 inch chunks. Don't overthink this step. You just want all of the potatoes to be around the same size and thickness so they cook evenly.

  3. Add the potatoes to a large mixing bowl. Pour in the cooking oil and seasonings. Toss the potatoes until they are evenly coated.

  4. Place the potatoes in a single layer on a baking sheet and bake at 425 degrees for 30-40 minutes flipping halfway through. The potatoes should be crispy on the outside and tender on the inside.

  5. Serve immediately!


Whole30 Roasted Breakfast Potatoes
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