The BEST and EASIEST breakfast potatoes ever. No sautéing. No stirring. No fuss. Simply throw everything into the oven. That’s it!

Easy Breakfast Potatoes - The BEST and EASIEST breakfast potatoes ever. No sautéing. No stirring. No fuss. Simply throw everything into the oven. That's it!

Breakfast is the most important meal of the day. Or at least that’s what they say.

Easy Breakfast Potatoes - The BEST and EASIEST breakfast potatoes ever. No sautéing. No stirring. No fuss. Simply throw everything into the oven. That's it!

If that’s true, then breakfast needs to be done right, starting with these breakfast potatoes. And the best part about this recipe is just how easy it really is.

There’s no real cooking done here. All you have to do is throw everything onto a sheet pan, toss in your seasonings, and pop it in the oven. 

Really. There’s no sautéing. No stirring. No babysitting here. The oven does all of the work for you. 

Easy Breakfast Potatoes - The BEST and EASIEST breakfast potatoes ever. No sautéing. No stirring. No fuss. Simply throw everything into the oven. That's it!

The only thing left to do is to have some sunny side-up eggs ready to serve. That’s it.

Easy Breakfast Potatoes

Easy Breakfast Potatoes

Yield: 8 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
The BEST and EASIEST breakfast potatoes ever. No sautéing. No stirring. No fuss. Simply throw everything into the oven. That’s it!
4 stars (2 ratings)
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Ingredients

  • 3 pounds baby red potatoes, halved
  • 1 12-ounce package andouille sausage, thinly sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped parsley leaves

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place potatoes, sausage and bell peppers in a single layer onto the prepared baking sheet. Add olive oil, garlic, oregano, paprika and rosemary; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 20-22 minutes, or until the potatoes are golden brown and crisp.*
  • Serve immediately, garnished with parsley, if desired.

Notes

*Cooking time will vary depending on the size and thickness of the potatoes.

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