Vegan Breakfast Potatoes With Garlic and Herbs – Crispy, Comforting, and Easy
Golden, crispy breakfast potatoes have a way of making a morning feel special. This version keeps things simple and vegan, with fresh garlic and a mix of herbs that bring bright flavor to every bite. The edges are crunchy, the centers are tender, and the seasoning is balanced and aromatic.
These potatoes pair with tofu scramble, avocado toast, or just a cup of coffee and a quiet moment. If you want a no-fuss, crowd-pleasing breakfast side, this one delivers every time.
Vegan Breakfast Potatoes With Garlic and Herbs – Crispy, Comforting, and Easy
Ingredients
- Potatoes: 2 pounds of Yukon Gold or russet potatoes, scrubbed. Yukon Golds get creamy inside; russets get extra crisp.
- Olive oil: 3 tablespoons for roasting or pan-frying.
- Garlic: 3–4 cloves, minced.Fresh garlic gives the best flavor.
- Fresh herbs: 2 tablespoons total, finely chopped (such as parsley, chives, and thyme). Rosemary works too, but use a little less.
- Dried herbs: 1 teaspoon Italian seasoning or a mix of dried thyme and oregano.
- Smoked paprika: 1 teaspoon for color and subtle smokiness.
- Onion powder: 1 teaspoon for depth.
- Salt and black pepper: To taste (start with 1 teaspoon salt, 1/2 teaspoon pepper).
- Optional additions: 1 small red onion or bell pepper, diced; pinch of red pepper flakes; squeeze of lemon at the end.
- Fresh lemon wedges: Optional, for serving.
Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.If pan-frying, preheat a large skillet over medium-high heat.
- Cut the potatoes: Dice into 3/4-inch cubes. Keep the pieces even so they cook at the same speed. Leave the skins on for texture and nutrients.
- Parboil for perfect texture: Add the potatoes to a pot of heavily salted cold water.Bring to a boil, then simmer 5–7 minutes until the edges look slightly fuzzy but the centers are still firm. Drain well.
- Steam dry: Let the drained potatoes sit in the colander 2–3 minutes to release steam. This step helps them crisp up.
- Season: In a large bowl, toss the potatoes with olive oil, smoked paprika, onion powder, dried herbs, salt, and pepper.Add diced onion or bell pepper if using.
- Roast: Spread the potatoes on the baking sheet in a single layer with a little space between each piece. Roast 20 minutes, flip, then roast another 15–20 minutes until deep golden and crisp.
- Add garlic and fresh herbs: In the last 5 minutes, toss the potatoes with minced garlic and chopped fresh herbs, then return to the oven. This prevents the garlic from burning.
- Finish and serve: Taste and adjust salt and pepper.Add a squeeze of lemon if you like, and sprinkle with extra herbs. Serve hot.
- Pan-fry option: Heat 2 tablespoons oil in a large skillet. Add potatoes in a single layer and let them sit undisturbed until the bottoms are browned.Flip and repeat until tender and crisp, about 15–20 minutes total. Stir in garlic and herbs in the last minute, then season.
- Air fryer option: Air fry at 400°F (200°C) for 18–22 minutes, shaking the basket halfway. Add garlic and herbs in the final 2–3 minutes.
What Makes This Recipe So Good
- Big flavor, simple ingredients: Just potatoes, garlic, herbs, and pantry staples come together for a rich, savory finish.
- Ultra-crispy edges: Parboiling and roasting (or pan-searing) give you the coveted crunch without deep frying.
- Naturally vegan and versatile: Works with any breakfast spread and adapts to your favorite herbs and spices.
- Meal-prep friendly: Reheats well in a skillet or air fryer, so you can enjoy crispy potatoes on busy mornings.
- Budget-friendly: Uses affordable, everyday ingredients that stretch across multiple meals.
What You’ll Need
- Potatoes: 2 pounds of Yukon Gold or russet potatoes, scrubbed. Yukon Golds get creamy inside; russets get extra crisp.
- Olive oil: 3 tablespoons for roasting or pan-frying.
- Garlic: 3–4 cloves, minced.
Fresh garlic gives the best flavor.
- Fresh herbs: 2 tablespoons total, finely chopped (such as parsley, chives, and thyme). Rosemary works too, but use a little less.
- Dried herbs: 1 teaspoon Italian seasoning or a mix of dried thyme and oregano.
- Smoked paprika: 1 teaspoon for color and subtle smokiness.
- Onion powder: 1 teaspoon for depth.
- Salt and black pepper: To taste (start with 1 teaspoon salt, 1/2 teaspoon pepper).
- Optional additions: 1 small red onion or bell pepper, diced; pinch of red pepper flakes; squeeze of lemon at the end.
- Fresh lemon wedges: Optional, for serving.
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
If pan-frying, preheat a large skillet over medium-high heat.
- Cut the potatoes: Dice into 3/4-inch cubes. Keep the pieces even so they cook at the same speed. Leave the skins on for texture and nutrients.
- Parboil for perfect texture: Add the potatoes to a pot of heavily salted cold water.
Bring to a boil, then simmer 5–7 minutes until the edges look slightly fuzzy but the centers are still firm. Drain well.
- Steam dry: Let the drained potatoes sit in the colander 2–3 minutes to release steam. This step helps them crisp up.
- Season: In a large bowl, toss the potatoes with olive oil, smoked paprika, onion powder, dried herbs, salt, and pepper.
Add diced onion or bell pepper if using.
- Roast: Spread the potatoes on the baking sheet in a single layer with a little space between each piece. Roast 20 minutes, flip, then roast another 15–20 minutes until deep golden and crisp.
- Add garlic and fresh herbs: In the last 5 minutes, toss the potatoes with minced garlic and chopped fresh herbs, then return to the oven. This prevents the garlic from burning.
- Finish and serve: Taste and adjust salt and pepper.
Add a squeeze of lemon if you like, and sprinkle with extra herbs. Serve hot.
- Pan-fry option: Heat 2 tablespoons oil in a large skillet. Add potatoes in a single layer and let them sit undisturbed until the bottoms are browned.
Flip and repeat until tender and crisp, about 15–20 minutes total. Stir in garlic and herbs in the last minute, then season.
- Air fryer option: Air fry at 400°F (200°C) for 18–22 minutes, shaking the basket halfway. Add garlic and herbs in the final 2–3 minutes.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheat: Re-crisp in a skillet over medium heat with a splash of oil, in the air fryer at 375°F for 5–7 minutes, or in the oven at 400°F for 8–10 minutes.
- Freezing: Freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
Reheat from frozen in the oven or air fryer until hot and crispy.
Benefits of This Recipe
- Whole-food ingredients: Potatoes, herbs, and olive oil keep things clean and plant-based.
- Satisfying and energizing: Complex carbs help fuel your morning, and the fiber keeps you full.
- Customizable seasoning: You control the salt and spice level, making it easy to fit your preferences.
- Allergy-friendly: Dairy-free, egg-free, nut-free, and gluten-free as written.
- Great for sharing: Scales up easily for brunch or family breakfasts.
Common Mistakes to Avoid
- Crowding the pan: If the potatoes touch, they steam instead of crisp. Use two sheets if needed.
- Skipping the dry-off: Wet potatoes won’t brown well. Let them steam dry after draining.
- Adding garlic too early: Garlic burns fast.
Add it near the end for a sweet, mellow flavor.
- Undersalting the water: Salting the parboil water seasons the potatoes from the inside out.
- Cutting uneven pieces: Different sizes cook at different rates, leading to some burnt and some underdone.
Recipe Variations
- Lemon herb: Toss finished potatoes with lemon zest, extra parsley, and a squeeze of lemon juice.
- Spicy smoky: Add chipotle powder or cayenne with the smoked paprika, and finish with cilantro.
- Herbes de Provence: Swap Italian seasoning for herbes de Provence and add a touch of garlic-infused oil.
- Breakfast skillet: Cook diced bell peppers and onions, then add the roasted potatoes and a handful of spinach at the end.
- Everything bagel style: Sprinkle everything bagel seasoning after roasting and finish with chives.
- Za’atar twist: Toss hot potatoes with za’atar and a drizzle of tahini-lemon sauce.
FAQ
What kind of potatoes work best?
Yukon Golds are creamy with a thin skin that crisps well. Russets get extra crunchy thanks to their starch content. You can also use red potatoes for a waxier bite, but they may not get quite as crisp.
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Do I have to parboil the potatoes?
No, but it helps.
Parboiling roughs up the edges and jump-starts cooking, leading to a creamier interior and a crispier exterior. If you skip it, roast a bit longer and make sure the pieces are well dried and well oiled.
Can I make these oil-free?
Yes, though they won’t get as crispy. Toss the potatoes with vegetable broth and spices, then roast on parchment.
For better texture, finish under the broiler for a minute or two, watching closely.
How do I keep the garlic from burning?
Add minced garlic in the final minutes of cooking. You can also toss the hot potatoes with garlic off heat and let the residual heat mellow it, or use garlic powder in the seasoning blend for a backup.
What herbs are best?
Parsley, chives, and thyme are reliable and bright. Rosemary is delicious but strong—use less and chop very finely.
In a pinch, dried Italian seasoning works well.
Can I prepare them the night before?
Yes. Parboil, drain, and let the potatoes cool, then refrigerate. The next morning, toss with oil and seasonings and roast.
They often crisp even better after a night in the fridge.
How do I scale the recipe for a crowd?
Use multiple sheet pans and rotate them halfway through cooking. Keep the potatoes in a single layer with space around each piece. Warm finished batches together for a few minutes before serving.
Wrapping Up
These Vegan Breakfast Potatoes with Garlic and Herbs are simple, reliable, and full of flavor.
With a few easy techniques, you get crisp edges, tender centers, and a fragrant herb finish that suits any breakfast plate. Keep this recipe in your back pocket for weekends, meal prep, or anytime you want a satisfying, plant-based side that always hits the spot. Enjoy them hot with fresh herbs and a squeeze of lemon for the perfect morning bite.
