Crispy Breakfast Potatoes

By Judi Bushala | December 2, 2020
Makes 3-4 servings
I love potatoes. Baked, mashed, roasted, fries, wedges, potato salad, potato pancakes—and on and on. But, I especially these Crispy Breakfast Potatoes. They are crispy on the outside, creamy in the middle and made without oil! The parchment paper does the job. I love making these on Sunday mornings along with our Tofu Scramble, toast and a steaming cup of coffee.


8  red potatoes, scrubbed clean, skin left on
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1 handful fresh parsley, chopped for garnish


  1. Preheat the oven to 425° F and line a baking sheet with parchment paper.

  2. Poke each potato a few times with a fork so they don’t explode in the microwave! Place them on a dinner plate and cook them in the microwave on high for 3 minutes. Flip them over and cook for another 3 minutes and no longer. You should be able to poke them easily with a fork, but they should still be too hard to eat.

  3. Cut your potatoes into quarters. Put them into a large bowl and sprinkle on the garlic, chili powder, smoked paprika and salt. Mix well.

  4. Spread the potatoes out onto the baking sheet so they are all lying on a flat side and not overlapping. Bake for about 20 minutes and then flip the potatoes to another flat side.

  5. Continue baking for another 20 - 30 minutes until your potatoes are browned and crispy on the outside and tender and creamy on the inside.

  6. Top with fresh parsley and serve!

Recipe Notes

Serve with our Tofu Scramble, Adult Avocado Toast, or all by themselves! I like to dunk them into Sriracha.

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