The perfect breakfast potatoes; flavorful, tender centers and crisp skins.

Perfect Breakfast Potatoes Recipe from

The weekend is over. Boohoo, right? Did you do any fun or tasty Cinco de Mayo celebrating? I totally meant to at least have a margarita but honestly forgot. I got completely distracted playing with bubbles for a few hours in the afternoon. It’s such a kid thing but I was just in another world. Sun, semi-warm weather and bubbles. It was peaceful and fun. And it totally beat swatting away bugs. They’re seriously out of control all ready and the mosquitoes aren’t even really out yet. It’s just the awful May flies agh! I really need to move some place that doesn’t have bugs of any kind, or lizards of any size, and no spiders or other creepy crawlies. Is that so much to ask? A place like that must exist. Somewhere.

Perfect Breakfast Potatoes Recipe from

I realize I shared a potato recipe last week but with Mother’s Day being next weekend, I wanted to dedicate this week to a few must make breakfast recipes. So to be clear, you absolutely must make these – especially for Mother’s day because that special mom in your life will be very happy if you do. These potatoes are ridiculously tasty. Honestly, they’re quite possibly some of the best potatoes I’ve ever made. They’re super soft inside, crisp outside and very flavorful. It’s surprising how flavorful these potatoes are with how simple the recipe is. No crazy seasonings just salt, pepper, olive oil and butter.

I’ve made these a second time since the batch you see. The first batch was devoured by myself and my youngest two. They were sad when the potatoes were gone because they wanted more! I really couldn’t blame them one bit for that. The second time was when I made breakfast for dinner. Obviously these will be made over and over again here – not only because I love potatoes but just because these are that good. Trust me. Crispy, soft and buttery – what more could you ask for?

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Perfect Breakfast Potatoes

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
The perfect breakfast potatoes; flavorful, tender centers and crisp skins.


  • 1 1/2 lb potatoes, Eastern white or russet
  • 1/4 C olive oil
  • 1/4 C unsalted buter
  • 1/2 tsp salt
  • 1/4 - 1/2 tsp ground black pepper


  • Preheat oven to 425°F.
  • Wash and scrub potatoes clean. Chop into no larger than 1-inch cubes. 
  • Place potatoes in a large saucepan, cover with water and cook over medium-high heat for 15 minutes. Drain and transfer to a rimmed baking sheet. Drizzle with olive oil and drop small pieces of butter throughout. Sprinkle with salt and pepper. Toss lightly, bake for 30 minutes, tossing every 15 minutes. Reduce oven to 400°F, toss potatoes and cook for an additional 15 minutes. Serve immediately.


An original recipe from Baked by Rachel
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