Vegan Breakfast Potatoes

This vegan breakfast potatoes recipe is easy and will cure that french fries craving you may have! Go ahead, enjoy and share!

Originally Published: May 4th, 2020

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Overhead view of Vegan Breakfast potatoes on a small plate in the center, with another small plate of potatoes lower in the photo, a baking sheet with potatoes towards the top, along with a bowl of berries and a smaller bowl with ketchup.

Ever just crave some starchy foods? Well, these easy potato wedges could certainly curb that craving!

If you enjoy comfort foods, or like feeling like you’re eating out once in awhile, without actually eating out; then this healthy baked potato wedges recipe is for you!

Plus, this is super cheap and satisfying, simply try not to eat these all yourself! I sometimes have to make two batches just so everyone in my family gets some.

Ingredient Notes & Substitutions

Potatoes: we LOVE using yukon gold potatoes for this recipe, however, russet potatoes should also work – just be sure to go by the pounds, not the amount of potatoes, as russets are a bit bigger than gold potatoes.

Olive Oil: This is 100% optional so you can eat these if you are focused on eating 100% whole food plant-based! The oil does help crisp them up a bit, so you’ll end up with slightly softer potatoes if you don’t use oil.

If you aren’t using oil, try the air fryer method below.

Garlic Salt, Onion Powder, Italian Seasoning: These spices are optional and you are absolutely allowed to change the spices, amounts, and spice things up if you would like!

I chose these spices because they are mild, give great flavor, and my veggie loving 7 year old isn’t a fan of spicy foods!

If you are a fan of spicy foods – try adding cayenne to these to add a little spice, or again, whichever spices you prefer.

Salt & Pepper: These are optional and simply add to the flavoring.

Other Vegetables: Looking for a different flavor, or to add more veggies into yours or your child’s meals?

Try adding some diced zucchini and cherry tomatoes to the potatoes- cook them right along with them! You may need to reduce the amount of potatoes used. 

Use 4-5 potatoes, with 1 zucchini and 5-7 cherry tomatoes, all in a single layer on the baking sheet and follow the instructions below!

For even more variations, try these marmite roast potatoes!

How to Make Roasted Potatoes in the Oven

*Note that these instructions can be printed below

Step one: Preheat your oven to 450℉ and line a baking sheet with parchment paper.

Step two: Dice the potatoes into about 1 inch wedges or pieces and place on the baking sheet in a single layer.

Step three: Drizzle on the olive oil and sprinkle on all of the seasonings. Use a spatula to coat the potatoes with the oil and seasonings.

Step four: Bake for about 40-45 minutes, tossing every 15 minutes until golden and done.

Step five: Allow to cool slightly, and enjoy with your favorite dip!

If you’re looking for more veggies to eat for breakfast, try out these Easy Oven Roasted Zucchini!

How to Make Air Fryer Potatoes

Short on time? Try making these in the air fryer!

You prepare them just like above, but use a bowl to add the oil (if using) and spices to the potatoes before adding them to your air fryer basket.

Heat your air fryer to 400℉ and ‘fry’ for about 20 minutes, tossing halfway through.

You may need to make these in batches to keep the potatoes in a single layer while they are being cooked.

To help get the insides super soft in the air fryer, try using Instant Pot steamed potatoes.

And if you’re looking for more delicious veggie recipes to try in the air fryer, try these air fryer buffalo cauliflower!

These potato wedges are perfect…

  • for a dinner side
  • for a lunch side
  • with burritos or wraps
  • all by themselves
  • for when you are craving something starchy or salty
  • in place of chips
  • to make instead of headed for the drive through
  • for using up the potatoes you have and aren’t sure what to do with because you bought the ‘big’ bag because it was a better deal!

But, you don’t really need a reason to eat them or make them to simply enjoy them.

However, this wedge recipe was used at least once a week during my last pregnancy, such as when I had a hard time figuring out what to eat with morning sickness! Along with the veggie sandwiches I had craved and ate almost everyday in my third trimester.

And, my girls and husband love it when I make these; I’m lucky there’s ever any left for me!

How to Store

Fridge: store in an airtight container for 2-3 days, then reheat in the air fryer until warm and crispy.

Freezer: Flash freeze on a baking sheet, then store in a freezer safe bag or container. Reheat in the oven or air fryer until warm and crispy again.


How can I save leftovers?

Save any leftovers in the fridge in an airtight container for 2-3 days, or store in the freezer in a freezer safe bag or container.

Can I change up the seasonings?

Of course, use any seasoning mixtures you like!

How do I make sure these turn out crispy?

Make sure you bake them at 450℉, place them in a single layer on your baking sheet and make sure they are not crowded. Also be sure to use the amount of oil recommended in the recipe to help make sure they crisp up.

Can I use a different type of potato?

Yes, you can easily substitute russet potatoes for the yukon gold potatoes.

How do I reheat these potatoes?

Reheat in an air fryer at 350℉ for 3-6 minutes or until crispy again.

More Recipes You’ll Love

Overhead view of Vegan Breakfast potatoes on a small plate.

Vegan Breakfast Potatoes

Shawna Clapper
Looking for a simple roasted breakfast potato recipe? Your whole family will love these, they’re golden and crispy on the outside and soft on the inside, just how they should be! 
5 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4 servings
Calories 238 kcal



  • 2 pounds Yukon Gold Potatoes (7-10 potatoes)
  • 2 tbsp olive oil optional
  • ½ tsp garlic salt or garlic powder
  • ½ tsp onion powder
  • ½ tsp Italian Seasoning
  • Salt & Pepper to taste


  • Preheat oven to 450°F and line your baking sheet with a silpat (or parchment paper).
  • Chop potatoes into about 1 inch wedges or pieces and place them on the baking sheet in a single layer.
  • Add potato pieces, olive oil, and spices to a container that has a top.
  • Drizzle on the olive oil and sprinkle on all of the seasonings. Use a spatula to coat the potatoes with the oil and seasonings.
  • Spread potatoes out onto a cookie sheet covered in parchment paper or silpat.
  • Bake for about 40-45 minutes, tossing every 15 minutes until golden and done.
  • Bake for 20 additional minutes or til golden on all sides.
  • Allow to cool slightly, and enjoy with your favorite dip! (We like using ketchup!)



2 pounds of gold potatoes is about 7 to 10 potatoes depending on size.


Calories: 238kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 305mgPotassium: 961mgFiber: 5gSugar: 2gVitamin A: 9IUVitamin C: 45mgCalcium: 32mgIron: 2mg
Keyword potato wedges, potatoes, roasted potatoes
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5 from 3 votes (3 ratings without comment)

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