Easy Crispy Oven Baked Breakfast Potatoes Recipe

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Crispy breakfast potatoes with a soft creamy interior and crispy outside. The perfect side dish to your favorite breakfast or brunch menu.

Prep Time15

Cook Time40

Course: Breakfast, Brunch

Cuisine: American

Keyword: Breakfast potato recipe, breakfast potatoes

Servings: servings

Cost: $8

2 pounds Yukon gold potatoes (or yellow potatoes), cut in halves if smaller or quarters if larger, into equal sizes
2 tablespoons kosher salt, plus 1 teaspoon (for salting water and seasoning potatoes)
2 tablespoons extra virgin olive oil
2 teaspoons fresh chopped rosemary
1 teaspoon fresh chopped thyme

Preparation: Set your oven to 425 degrees Fahrenheit, idealy with convection bake if your oven offers it. You will use your center rack.
Par-Boil Potatoes: Place potatoes into a 3-quart sauce pot. Fill the pot with water until it just covers the potatoes and add 2 tablespoons of kosher salt. Place onto the stovetop and turn the burner on high. Set your kitchen timer for 14 minutes (yes, that is precise), and bring to a boil. When it hits a boil reduce to a simmer until the timer goes off. Strain in a colander.
Season: Place parchment paper so it covers a large sheet tray. Place the par-boiled potatoes on the parchment paper. Coat with olive oil, kosher salt, rosemary, and thyme. Combine using your hands or a large spatula.
Bake: Place the potatoes in the oven on the center rack for 20 minutes. Then stir them up and continue baking on the center rack for up to an additional 20 minutes. They should be golden brown on the outside and soft inside.

Scaling Up: Plan one sheet tray for every two pounds of potatoes so you don't crowd the pan. Otherwise, they steam.

Advanced Prep: You can par boil the potatoes up to a day prior to baking them.