Packed with flavor, and just the right amount of crispy, these vegan breakfast potatoes are sure to be your morning go-to. Seriously, these potatoes are SO. GOOD. And they’re so easy to make you’ll want to have them on hand all the time! These potatoes can be made in the oven or air-fryer as well.
Why I Love this Recipe
- So easy – Just toss all the ingredients into a bowl and mix! These potatoes are ready for your breakfast table in less than an hour.
- Customizable – You can either use store-bought taco seasoning or follow my homemade taco seasoning recipe. The advantage to using homemade is that you can adjust the flavors and heat to your liking.
- Perfect leftovers – These potatoes store and reheat very well, so they’re a great option to make ahead and portion out each morning for a quick and easy breakfast side.
Ingredients
- Baby Potatoes – You could probably use any potato for this recipe if you make sure to dice them small enough. I like baby potatoes because of their more tender skin and the ease of chopping.
- Olive oil – Any oil or cooking spray will work here, I just prefer to use olive oil.
- Taco seasoning – Feel free to mix up the spices here!
How to Make Vegan Breakfast Potatoes
Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. I do not advise using a silicon baking mat for this recipe as most are not approved for temps over 400 F.
Prep the Potatoes
Wash the baby potatoes and pat them dry with a towel.
Tip: If you want to make these breakfast potatoes with no oil, skip this step! The extra moisture from the water will help the spices stick to the potatoes without the oil.
Using a large chef’s knife, chop the potatoes into about 1/2-inch cubes, as shown below.
Season the Potatoes
Once chopped, toss all of the baby potatoes into a large mixing bowl. Add in the olive oil and the spices and mix thoroughly until all pieces of potato are evenly coated.
Spread the potatoes in an even layer onto a large parchment-lined baking sheet.
Tip: Use a larger baking sheet than you think you need to give the potatoes some extra space. They will cook faster this way.
Time to Roast
Oven Method
Place the potatoes in the oven at 450 degrees Fahrenheit for 40-50 minutes or until the potatoes are golden brown and crispy around the edges.
Air Fryer Method
Place the potatoes in a single layer in your air fryer at 400 degrees F for 30-40 minutes. Check them for fork-tenderness every 15 minutes or so, and stir them at that same time.
Serve and enjoy!
How to Store Vegan Breakfast Potatoes
- Fridge: These potatoes store well in the refrigerator for up to 1 week.
- Reheat: Reheat in 30-second increments in the microwave or for 2-3 minutes in the air fryer at 350 F for a crispier texture.
More Tips for Making Vegan Breakfast Potatoes
- Not Vegan? Serve these with melted cheese, use melted butter instead of oil to coat the potatoes with the spices.
- Want Oil-free Potatoes? Skip the patting-dry step after washing the potatoes to give them more moisture for the spices to stick to.
Looking for more delicious vegan breakfast options? Try this Apple Cinnamon Baked Oatmeal or Maple Cinnamon Overnight Oats!
Did you make this recipe?
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@theplanted.pantry
Vegan Southwest Breakfast Potatoes
Equipment
- Large mixing bowl
- Parchment paper (optional)
Ingredients
- 2 pounds baby potatoes
- 2 tbsp taco seasoning
- 1 tbsp olive oil
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Wash your baby potatoes and pat dry with a towel.
- Chop the potatoes into about 1/2-inch cubes and toss them into a large mixing bowl.
- Add the olive oil and taco seasoning to the mixing bowl and mix until the potatoes are evenly coated.
- Spread the potatoes in a single layer onto a parchment-lined baking sheet.
- Bake at 450 degrees Fahrenheit for 40 minutes or until potatoes are golden brown and crispy around the edges.
- Serve and enjoy!
Notes
- Do not use a silicone baking mat for this recipe. Most are not safe over 400 degrees.
- For breakfast potatoes with no oil, do not pat the potatoes dry after washing them! The extra moisture from the water will help the spices stick to the potatoes without the oil.
- Use a larger baking sheet to give the potatoes some extra space. They will cook faster this way.
- Not Vegan? Serve these with melted cheese, use melted butter instead of oil to coat the potatoes with the spices.
