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–+ servings
A large casserole filled with roasted potatoes, on a table with a box of foil.

Easy Roasted Breakfast Potatoes

10 minutes prep + 45 minutes cook
6 servings
My go-to recipe for easy and delicious roasted breakfast potatoes with a hint of maple syrup and hot sauce. These go well with any breakfast dish!

Ingredients 
US Customary - Metric

  • Reynolds Wrap® Non-Stick Foil
  • 3 lbs potatoes, red or yellow
  • 3 tbsp olive oil
  • 2 tsp sea salt
  • ground black pepper
  • 1/2 tsp dried garlic powder
  • 1/2 tsp dried onion powder
  • 1/2 tsp paprika
  • 1 tbsp dried parsley, or 2 tbsp fresh parsley
  • 1 tbsp pure maple syrup
  • 1/2 tbsp hot sauce, optional

Instructions

  • Preheat the oven to 450°F. Line a large baking sheet or casserole dish with Reynolds Wrap® Non-Stick Foil.
  • You can peel the potatoes, or leave them unpeeled, depending on your preference. Chop the potatoes into large chunks, then add to large mixing bowl.
  • Drizzle the potatoes with olive oil, then add all the seasonings. Toss the potatoes until they’re well coated.
  • Spread the potatoes onto the lined baking sheet. Cover the pan with a second sheet of Reynolds Wrap® Non-Stick Foil.
  • Roast the potatoes at 450°F for 15 minutes, then remove the foil. Continue to roast for another 30 to 40 minutes until the potatoes are golden brown and fork tender. Stir and toss the potatoes occasionally.
  • Serve these breakfast potatoes on the side with the egg casserole.

Nutrition

Calories: 248kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 820mg | Potassium: 979mg | Fiber: 5g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 46mg | Calcium: 36mg | Iron: 2mg