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–+ servings
Finished bowl of vegan breakfast potatoes

Vegan Southwest Breakfast Potatoes

Super flavorful and crispy, these southwest-style potatoes will be your new easy breakfast go-to.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 4 servings
Calories 223 kcal

Equipment

Ingredients
  

Instructions
 

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Wash your baby potatoes and pat dry with a towel.
  3. Chop the potatoes into about 1/2-inch cubes and toss them into a large mixing bowl.
  4. Add the olive oil and taco seasoning to the mixing bowl and mix until the potatoes are evenly coated.
  5. Spread the potatoes in a single layer onto a parchment-lined baking sheet.
  6. Bake at 450 degrees Fahrenheit for 40 minutes or until potatoes are golden brown and crispy around the edges.
  7. Serve and enjoy!

Notes

  1. Do not use a silicone baking mat for this recipe. Most are not safe over 400 degrees.
  2. 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.
  3. Use a larger baking sheet to give the potatoes some extra space. They will cook faster this way.
  4. Not Vegan? Serve these with melted cheese, use melted butter instead of oil to coat the potatoes with the spices.
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.

Nutrition

Serving: 1serving**Calories: 223kcalCarbohydrates: 44gProtein: 5g
Keyword dairy-free, egg-free, gluten-free, nut-free, vegan
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