Plant-based since 1982
Baked Breakfast Potatoes

Recipes: Baked Breakfast Potatoes by Tess Masters (Serves: 4-6)

Thanks to: Tess Masters, The Blender Girl

Coated with Massel seasoning powder, onion, garlic, paprika powders and cayenne peppers to boot, these Baked Breakfast Potatoes are a bite-sized breakfast that are great for on-the-go or to enjoy at home.

Photo Credit: Trent Lanz

Baked Breakfast Potatoes

The Recipe


  • 900g yellow potatoes, peeled and diced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons Massel vegetable seasoning powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • Pinch of cayenne pepper
  • 2 tablespoons finely chopped fresh chives or flat-leaf parsley, plus more to taste


  1. Preheat the oven to 220°C. Line a large baking sheet with a silicone liner or parchment paper.
  2. In a small bowl, combine the Massel seasoning powder with the garlic and onion powders, paprika, and cayenne pepper.
  3. In a large bowl, toss the potatoes, with the olive oil, and then toss through the powdered mixture until the potatoes are evenly coated.
  4. Transfer the potatoes to the prepared sheet, and roast for 20 minutes, then toss thoroughly to ensure the potatoes cook evenly. Roast for a further 15 to 20 minutes, until the potatoes are cooked through and slightly crispy.
  5. Stir through the chopped herbs, and season to taste.
recipe image
Recipe Name
Baked Breakfast Potatoes
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)


At Massel we are...

Sign up for our newsletter and receive quality tips from our chefs, recipes, product information and more.