Oven Roasted Breakfast Potatoes

Elegant for a Sunday brunch or prep the veggies the night before for a quick and healthy weekday breakfast that will fuel you the entire morning. These Easy Oven Roasted Breakfast Potatoes are a family favorite!

There’s nothing better than waking up to the smell of freshly roasted potatoes in the morning. And with this easy, but still incredibly flavorful recipe, you can have a truly tasty side dish ready in no time! Just preheat your oven, chop up your fingerling potatoes, and toss them in some olive oil and spices. Then pop them in the oven and let them roast to perfection. Add in some zucchini and sweet peppers and you’ll have a tasty side dish that will rock any brunch! In less than an hour, you’ll have delicious and easy oven-roasted breakfast potatoes that are sure to start your day off right!

Healthy Oven Roasted Breakfast Potatoes

FAQs About These Easy Oven Roasted Breakfast Potatoes

Can You Saute Breakfast Potatoes?

Yes! Simply poke potatoes with knife and microwave on HIGH 5 minutes. Let cool slightly before handling. Heat oil in skillet over medium heat; add onions and cook for 2-3 minutes. Cut potatoes into cubes and add to skillet. Cook 10 minutes, stirring occasionally, until potatoes are browned on all sides. Add fresh parsley and cook 1 minute.

Oven Roasted Breakfast Potatoes Ingredients

What If I Don’t Like Zucchini?

If you don’t like zucchini, simply substitute more sweet peppers or another vegetable of your choice.

I’m Out of Sweet Peppers! What Can I Use To Substitute?

There are so many options to choose from! I love using red bell peppers or even jalapenos for a kick! But use what you and your family likes best.

Can I Use Different Potatoes Other Than Fingerling Potatoes?

YES! Any potato works here. I like to use smaller potatoes so there’s more of them in each bite, but you can certainly roast up a batch with petite yellow or Yukon potatoes if you prefer.

how to make Oven Roasted Breakfast Potatoes

Why Add Veggies At All?

Because they are healthy and add a nice pop of flavor.

We chose zucchini because it’s mild and sweet, and we chose sweet peppers because they are sweeter than bell peppers. Both veggies work well because they add a nice brightness to the dish, and it’s easy to find them in the grocery store. You could even throw in some tomatoes to give the dish even more flavor and veggie goodness!

Is Olive Oil Healthy?

Yes! In moderation, the fat in olive oil is a good thing. The monounsaturated fat in olive oil has been shown to decrease LDL (bad) cholesterol and increase HDL (good) cholesterol.

Oven Roasted Breakfast Potatoes on fork

What Breakfast Foods Go Well with Breakfast Potatoes?

Right off the bat we’re thinking a yummy quiche, scrambled eggs with veggies and cheese, breakfast casserole, or even just a nice fruit salad.

But truth be told, these easy oven-roasted breakfast potatoes are perfect for breakfast, lunch, brunch, or dinner! They are so good, we’re betting you’ll find multiple excuses to make them!

Whether you’re cooking for a crowd or just yourself, these easy oven-roasted breakfast potatoes are the perfect side dish. With only a few ingredients and minimal effort, you’ll have delicious, crispy potatoes that go with any meal. Plus, they’re easily adaptable to your preferred spices, veggie additions, and seasonings. So what are you waiting for? Give them a try!

Easy Oven Roasted Breakfast Potatoes

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Easy Oven Roasted Breakfast Potatoes

Oven Roasted Breakfast Potatoes

Trish James
These easy and healthy breakfast potatoes come together quickly and are loaded with flavor.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast & Brunch
Servings 4
Calories 459 kcal


  • 10 fingerling potatoes quartered
  • 1 zucchini chopped
  • 1 sweet onion chopped
  • 3 mini sweet peppers sliced
  • 1 teaspoon olive oil
  • 1 teaspoon seasoned salt


  • Preheat oven to 400°F.
  • Combine potatoes, zucchini, onion, peppers, oil and seasoned salt in large bowl. Mix to coat well.
  • Add vegetables to parchment-lined baking sheet and bake 20 – 30 minutes, or until golden brown.


Calories: 459kcalCarbohydrates: 102gProtein: 12gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 625mgPotassium: 2513mgFiber: 13gSugar: 10gVitamin A: 767IUVitamin C: 145mgCalcium: 90mgIron: 5mg
Keyword breakfast, herbs, potatoes, roasted potatoes, side dish
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