Crispy Sheet Pan Brunch Potatoes (Easy Oven Roasted Breakfast Potatoes)

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If you’re looking for the perfect side dish to complete your brunch spread, these crispy sheet pan brunch potatoes are it. Golden, flavorful, and perfectly seasoned, they come out crispy on the outside and tender on the inside with no skillets or standing over the stove required. These potatoes are the ultimate ‘set it and forget it’ side—giving you more time to sip your coffee while the oven does the heavy lifting.

Whether you’re serving them alongside a lazy weekend breakfast or a holiday brunch, this easy oven roasted potato recipe is a guaranteed crowd-pleaser.

Why You’ll Love These Sheet Pan Brunch Potatoes

• Hands off cooking – Let the oven do the work
• Perfectly crispy without frying
• Budget-friendly ingredients
• Naturally vegetarian & easy to customize
• Great for feeding a crowd

• 1½ lbs small gold or red potatoes, diced into small uniform pieces
• 1 tablespoons garlic infused olive oil
• Dried Parley flakes
• Dried Thyme
• Dried Basil
• Salt
• Fresh Parsley, optional for serving

How to Make Sheet Pan Brunch Potatoes

1. Preheat and Prep

Preheat your oven to 400°F. Line a large sheet pan with parchment paper.

2. Season the Potatoes

In a large bowl, toss the diced potatoes with garlic infused olive oil, dried herbs, and salt until evenly coated.

3. Spread on Sheet Pan

Spread the potatoes out in a single layer. Make sure they aren’t overcrowded—this is key for crispiness.

4. Roast to Perfection

Bake for 40–45 minutes, flipping halfway through, until golden brown and crispy on the edges.

5. Garnish and Serve

Sprinkle with fresh parsley if desired and serve hot.

Tips for Crispy Oven Potatoes

• Don’t overcrowd the pan – Use two pans if needed
• Cut evenly so they cook at the same rate
• Use high heat (400°F is ideal)
• Flip halfway through for even browning
• For extra crispiness, let them sit undisturbed for the first 20 minutes

Flavor Variations

Switch things up depending on your brunch menu:

• Spicy Kick: Add cayenne pepper or red pepper flakes
• Ranch Seasoned: Add a tablespoon of dry Ranch seasoning.
• Cheesy Potatoes: Toss with shredded cheddar during the last 5 minutes
• Breakfast Veggie Mix: Add chopped bell peppers and onions to the pan

What to Serve with Brunch Potatoes

These potatoes pair perfectly with:

• Scrambled or baked eggs
• Biscuits (check out my recipe for Vegan Drop Biscuits) or toast
• Fresh fruit
• Breakfast casseroles (This is my favorite easy Feta and Spinach casserole!)
• Pancakes or waffles

They’re also a great addition to a vegetarian brunch spread like a Southern Biscuit Bar! For more serving ideas check out my Ultimate Guide to Vegetarian Southern Breakfast with 20+ meatless comfort food classics.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 4 days
• Reheat in oven or air fryer at 375°F to bring back crispiness
• Avoid microwaving if possible—they’ll lose their texture

FAQs

Can I make these ahead of time?

Yes! You can chop and season the potatoes ahead, then store them in the fridge overnight. Roast fresh for best texture.

Can I use different potatoes?

Absolutely. Yukon gold, red potatoes, or fingerling potatoes all work well. Just adjust cooking time slightly for larger pieces.

How do I get them extra crispy?

Soak diced potatoes in cold water for 30 minutes, then dry thoroughly before roasting.

Let’s Brunch!

These sheet pan brunch potatoes are one of those simple recipes that never fail. They’re crispy, flavorful, and endlessly versatile—perfect for everything from lazy Sunday mornings to holiday gatherings.

Once you make them, they’ll quickly become a staple in your brunch rotation.