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Breakfast Potatoes

A bowl of FODMAP safe breakfast potatoes

I’m picky about my breakfast potatoes.  They have to be REALLY good for me to want more than a bite.  Otherwise, I’d rather eat waffles, pancakes or muffins.  If you can’t tell, I love my sweets. 🙂  After doing some serious research for IBS breakfast recipes, I realized the trick to making super crispy and flavorful breakfast potatoes is to bake, lightly fry and season.  If only I had known this secret all along.  Sounds easy enough, right?

My favorite place for breakfast potatoes in Houston is hands down Barnaby’s! If you live in Houston and haven’t been…run don’t walk.  I’d love to hear from you your favorite place for breakfast potatoes!

Looking for other breakfast recipes? Check out some of my favorites: blueberry baked oatmeal, cinnamon and sugar french toast and blueberry pancakes.

Pan fried seasoned potatoes in the works.

Pan-fried seasoned potatoes in the works.

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A bowl of FODMAP safe breakfast potatoes

Breakfast Potatoes

  • Author: Fit Fab FODMAP
  • Prep Time: 10 minutes
  • Cook Time: 48 minutes
  • Total Time: 58 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Cuisine: American


These potatoes go along perfectly with eggs!


  • 1 Pound Red Potatoes, washed, scrubbed, & dried
  • 2 Tablespoons Unsalted Butter
  • Nonstick Cooking Spray
  • 1 Teaspoon Sea Salt (divided)
  • Ground Pepper to taste
  • 1 Red, Yellow or Orange Bell Pepper, diced


  1. Preheat oven to 400 degrees. Bake whole potatoes until soft to the touch for about 30-35 minutes.
  2. While the potatoes are cooking, saute bell peppers on medium heat in a skillet for 3-4 minutes. Remove from heat and set aside.
  3. Once potatoes are soft to the touch, remove from oven and cut potatoes into quarters.
  4. In a large skillet on medium heat, melt one tablespoon of butter. Add quartered potatoes into the pan, making sure none of the potatoes overlap (note: this may need to be done in more than one pan).
  5. Spray the tops of the potatoes with nonstick spray and season with ground pepper and with half of a teaspoon of salt. Cook for about 5 minutes.
  6. Turn potatoes over with a spatula and add the remaining tablespoon of butter as well as more ground pepper and remaining salt. Cook for an additional 8 minutes.
  7. Add peppers to pan and saute.

Keywords: breakfast fodmap recipes, potato fodmap recipes, potato recipes

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