These Easter brunch potatoes are the perfect addition to your Easter brunch spread. Holiday potatoes can be labor-intensive—scalloping, peeling, mashing—but these are anything but. Made on one sheet pan, these potatoes involve almost no clean-up and don’t even dirty a bowl.
Multi-colored baby potatoes are tossed in olive oil, fresh thyme, paprika, salt, and pepper. That’s it! The result is creamy potatoes that are bursting with flavor and pair well with just about any brunch food. I like these for Easter because the fresh herbs add a brightness that feels like springtime.
These potatoes are extremely versatile and taste delicious with cheeses, eggs, and other roast vegetables. Because I’m in the Northern Hemisphere and asparagus is just coming into season, I like to throw a few stalks in the oven when I make them and serve them alongside the potatoes for a simple springtime dish. A little fancy, perfect for a holiday brunch, try serving them with a mimosa, lemonade, or iced tea.
The key to these potatoes is cooking them long enough at a high enough temperature. Potatoes cooked at a temperature too low will soften but never get that caramelized skin that makes roasted potatoes so delicious.
What You Need To Make Easter Brunch Potatoes
These Easter brunch potatoes require baby potatoes (preferably multi-colored), olive oil, fresh thyme, paprika, salt, and pepper. You can also use new potatoes or red potatoes here, but look for small potatoes. The idea is to roast these potatoes whole so that you don’t have to do any prep work before making them.
- Baby potatoes
- Olive oil
- Ground paprika
- Kosher salt
- Ground pepper
- Fresh thyme
This recipe requires a sheet pan. That’s it! I like to line my sheet pan with a piece of parchment paper for easier clean up, but this is optional. Everything happens on this sheet pan: seasoning the potatoes, roasting them, and adding the final herbs. I recommend just using your clean hands to toss the ingredients together, but you can also use a spoon or tongs to toss them in the oil and spices.
How To Make Easter Potatoes
Prepare the potatoes: Wash and dry the potatoes. Place on a lined baking sheet. Drizzle olive oil, salt, pepper, and paprika on the potatoes.
Use your hands to toss the potatoes and distribute the oil and seasonings until well coated.
Roast the potatoes: Put the potatoes in a preheated oven set to 425ºF and roast for 20-25 minutes or until caramelized. Stir them about halfway through. When they are finished, a sharp knife will easily pierce the skin of the potatoes.
Serve: Put fresh thyme on the potatoes. Enjoy!
Can I make these potatoes in advance?
Yes! You can absolutely make these the night before and reheat them right before you plan to serve them. These potatoes also taste great at room temperature so are great to add to a brunch spread. Add your fresh thyme right before you plan to serve them.
What else can I season these potatoes with?
It really depends on what you’re eating these with. These roast potatoes can accompany this Easter charcuterie board, scrambled eggs, and herby casseroles like this one. If you want to try other herbs, rosemary is a good substitute for this dish. You might also like an herb blend like herbs de Provence. But if you’re making foods that are heavier on spice, try using seasoned salt.
Easter Brunch Potatoes
- 2 pounds of baby potatoes
- 3 tablespoons of olive oil
- ½ teaspoon of paprika
- 1 teaspoon kosher salt or more to taste
- ½ ground pepper or more to taste
- 5-6 sprigs of fresh thyme removed from the stalk
- Preheat the oven to 425ºF.
- Wash and dry the potatoes.
- Line a baking sheet.
- Put 2 pounds of potatoes on the baking sheet.
- Drizzle over 3 tablespoons of olive oil.
- Sprinkle on ½ teaspoon of paprika, 1 teaspoon of salt, and ½ teaspoon of ground pepper.
- With clean hands, toss the vegetables until they are well coated in the oil and spices.
- Place in the oven for 20-25 minutes or until caramelized and a knife easily pierces them.
- Remove from the oven, and add a few sprigs of fresh thyme.
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Arielle is a food and drink photographer based in Washington, D.C. She was previously a social science researcher before she fell in love with photography.