Brunch Potato Recipe Make Ahead - Great Meal Recipes

Let’s get down to business. We all know brunch can sometimes feel like a cooking marathon. But fear not! This brunch potato recipe is designed to ease that stress while still delivering on taste. It’s the kind of dish that says, “I’ve got this,” even when you have a million other things to juggle.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

To whip up this delightful make-ahead brunch potato dish, here’s what you’ll gather:
- 1 pound small potatoes, cut into ½-inch pieces
- 1-2 tablespoons extra-virgin olive oil, for drizzling
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of red pepper flakes
- Sea salt and freshly ground black pepper, to taste
- Optional sautéed onions & peppers:
- ½ teaspoon extra-virgin olive oil
- 1 yellow onion, chopped into ½-inch pieces
- 1 red bell pepper, stemmed, seeded, and chopped into ½-inch pieces
- 2 garlic cloves, chopped
- ⅓ cup freshly chopped cilantro, for serving

- Optional addition: 1 teaspoon dried thyme, for extra flavor

- Optional addition: ¼ cup crumbled feta cheese, to sprinkle on top

Method

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). While it’s heating up, line a baking sheet with parchment paper. This will help prevent the potatoes from sticking and make for an easier cleanup.

Step 2: Prepare the Potatoes

Toss your diced potatoes onto the baking sheet. We want them to have space to roast and get crispy. Drizzle the potatoes with olive oil, then sprinkle the smoked paprika, garlic powder, red pepper flakes, salt, and black pepper all over them.

Step 3: Toss and Spread

Using your hands or a spatula, toss everything together until each potato piece is coated in the spices and oil. Spread the potatoes out evenly on the baking sheet—this is crucial for achieving that beautiful golden-brown color.

Step 4: Roast the Potatoes

Place the baking sheet in the preheated oven and roast the potatoes for about 30 minutes. Make sure to take a peek halfway through and give them a gentle stir to ensure that they cook evenly and get beautifully crisp around the edges.

Step 5: Sauté the Veggies

While the potatoes are roasting, grab a medium skillet and heat the olive oil over medium heat. Add in the chopped onions and bell peppers. Sauté for about 5–8 minutes, or until everything is softened and lightly browned. Toss in the garlic for the last minute of cooking to prevent it from burning.

Step 6: Combine and Serve

Once the potatoes are nice and crispy, pull them out of the oven and add them to the skillet with your sautéed veggies. Stir everything together to combine the flavors, then serve hot. If you're feeling fancy, sprinkle fresh cilantro and any optional toppings, like feta cheese, over the top for some added flair.

Notes

- Use a mix of your favorite small potatoes like red, yellow, or fingerling for varying flavors.

- Want to make it a meal? Pair these roasted potatoes with eggs—scrambled, poached, or however you like!

- Adjust the spice levels by adding more or less red pepper flakes, according to your preference.

- Leftover potatoes make a great filling for breakfast burritos or wraps—just reheat and enjoy!

- Don’t skip the parchment! It’s a game changer for preventing sticking and creating easy clean-up.