My favourite “me time” is big weekend breakfasts. They are lazy (always in my P.J.s), comfortable, relaxing, delicious, and cheaper than brunch. There’s no need to wait in line to get a table or be rushed by a server. These Smoky Roasted Breakfast potatoes are my favourite. I love that they can be done in the oven to take care of other parts of the meal, like making sure I get my eggs right. The leftovers are delicious later.

Grab a cup of hot coffee, slip into your robe, turn on some music and make these amazing potatoes to accompany your bacon and eggs.

P.S. P.S. These potatoes can be made at the same temperature as my oven-baked bacon so that you can make both!


They’re my breakfast. Ha! Ha! They are usually fried, also known as Home Fries. However, I prefer to bake them. They have less grease to splatter and require less time in the oven. This allows me to cook eggs, dance and enjoy my company.


These roasted breakfast potatoes make a great side dish with eggs and bacon, but there are so many more things you can do with them. This simple potato base is great for a variety of toppings. These potatoes can be piled high with cheese, green onion, bacon crumbles, sour cream or salsa. You can even make a bowl meal from it! They are versatile and delicious, as well as affordable.

You can also use a bell pepper from your fridge to add to the potatoes and onions after roasting. You can always add another vegetable to the mix.

What kind of potatoes is best?

For these roasted potatoes, I prefer russet. They are soft inside and crisp on the outside. Their shape and size make them easy to cut. My second choice would be red potatoes, but russet tends to be denser than red potatoes, so I would only choose those if I had them.


Smoky Roasted Breakfast potatoes are baked in the oven. This allows you to use your hands and pans to cook your eggs, allowing you to enjoy a stress-free morning!

Prep time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour


  • 2 lbs. russet potatoes ($1.08)
  • 1 yellow onion (0.32)
  • 2 Tbsp olive oil ($0.32)
  • 1 tsp smoked paprika ($0.10)
  • 1/2 teaspoon garlic powder ($0.05).
  • 1/4 tsp salt ($0.02)
  • Freshly cracked black pepper ($0.03)


  • Pre-heat the oven to 400oF Wash the potatoes and then cut them into 1/2- to 3/4-inch pieces. Cut the onion into equal-sized pieces.
  • Combine the onion and diced potato with olive oil in a large bowl. Add the garlic powder, olive oil, smoked paprika, salt, and pepper (between 10 and 15 cranks of a peppermill). Mix the oil and spices with the potatoes.
  • Place parchment paper on a large baking sheet. Place the onions and potatoes on parchment paper.
  • The potatoes should be roasted for between 40-60 minutes. Stir the potatoes every 20 minutes until they become crispy and brown. The total cooking time will vary depending on how large your potato pieces are and your preference for crispy and brown potatoes. Add salt to taste.
  • Hot, serve with ketchup if you like


Serving Size: 1.25 cups Calories : 319.6 Kilocalories : 43.85 G Protein : 5.13 g Fat : 6.8 g sodium : 209.45 mg Fiber : 3.88 g