Copycat IHOP Crispy Breakfast Potatoes

5 from 6 votes

Copycat IHOP Crispy Breakfast Potatoes

These Copycat IHOP Crispy Breakfast Potatoes are deliciously seasoned, golden brown, and are so good for meal prep. Pair with eggs, pancakes, breakfast meat and more!

Prep Time5

Cook Time40

Total Time45

Course: Breakfast, brunch

Cuisine: American

Servings:

Calories: 174kcal

Author: Courtney Paige

Equipment

sheet pan
vegetable chopper knife/cutting board alternative
Rubber Spatula
strainer
Mixing Bowl

Ingredients

4 cups white potatoes
½ cup white onion
½ cup red bell pepper
2 tbsp jalapeno diced
2 tbsp olive oil
1½ tbsp garlic salt
1 tbsp paprika
pinch salt and pepper
½ tsp cayenne pepper optional

Instructions

Preheat the oven to 425°F and grease your sheet pan.
Wash, peel, and dice white potatoes into ½” cubes. Add them to a large mixing bowl.
Finely dice the white onion, red bell pepper, and jalapeno. Mix with the potatoes in the mixing bowl. Pour the oil over the vegetables and coat evenly.
Combine garlic salt, paprika, and pepper in a pinch bowl. Sprinkle evenly onto the vegetables.
Pour the seasoned potatoes onto a sheet pan. Feel free to add a few more crackers of salt and pepper. I know some people love salt :P
Cook for 40-45 minutes at 425°F on the middle rack. Toss 2-3 times while baking to ensure there is no burning. Towards the end, you can crank the heat up to 450°F or 475°F to get your potatoes EXTRA crispy and golden.
Serve as an epic side dish or even as a base with fried eggs and veggies. ENJOY!

Notes

Store in a glass Tupperware dish in the refrigerator for up to 3 days. To reheat, pop the potatoes in the microwave or toss them in the oven on broil, rotating often so they don’t burn. You could also heat up in the air fryer!

Pair these crispy potatoes with eggs, your favorite breakfast meat, eat on the side of pancakes or French toast (being sure to dip them in the syrup, of course), or smothered in your favorite sauce.

Nutrition