Crispy breakfast potatoes are the perfect way to start your day with a little bit of crunch and a whole lot of flavor. These golden, tender cubes of potato get a crisp outside and stay soft inside, seasoned simply with salt, pepper, and a sprinkle of herbs for an extra pop. They’re a classic breakfast staple that pairs well with just about anything on your morning plate.
I love making these potatoes because they’re super simple to prepare but taste like you spent ages in the kitchen. My little trick is to make sure the potatoes are dry before cooking and to give them plenty of space in the pan so they can get that perfect crispy edge. I always find myself grabbing a quick bite right from the skillet before everything else is ready!
These crispy breakfast potatoes go great with eggs, bacon, or even just a drizzle of ketchup if you like to keep it simple. They’re the kind of side dish that makes breakfast feel like a treat, whether it’s a busy weekday or a lazy weekend morning. I can’t imagine a brunch without them, and I bet once you try them this way, you’ll love them too.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect because they crisp up nicely while staying soft inside. If you don’t have russets, Yukon Gold potatoes work well too, though they’re a bit waxier and less fluffy.
Vegetable or Olive Oil: I like vegetable oil for its high smoke point, but olive oil adds a nice flavor if you prefer. For a healthier choice, avocado oil is a great substitute.
Smoked Paprika: This adds a subtle smoky depth. If you don’t have it, regular paprika or a pinch of chili powder can work. Garlic and onion powder add extra flavor without overpowering the dish.
Fresh Parsley: It’s optional but gives a fresh burst of color and flavor. You can swap it for chives, thyme, or even a little rosemary for a different twist.
How Do You Make the Potatoes Crispy Without Steaming Them?
The key is drying the potatoes well after rinsing. Any water left on them will cause steaming rather than crisping.
- After washing, pat the potatoes completely dry using towels.
- Cook in a single layer with enough oil so they don’t stick.
- Leave them alone for a few minutes before flipping to build a crispy crust.
- Cook over medium heat to avoid burning while allowing the insides to get tender.
Giving the potatoes room in the pan and patience during cooking makes all the difference for that golden crunch you want.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – helps the potatoes get crispy without sticking.
- Spatula or wooden spoon – for gently turning the potatoes without breaking them.
- Cutting board and sharp knife – to dice the potatoes evenly for uniform cooking.
- Kitchen towels or paper towels – to dry the potatoes well and avoid steaming.
Flavor Variations & Add-Ins
- Add diced bell peppers and onions for a colorful, sweet boost that pairs well with potatoes.
- Mix in cooked breakfast sausage or bacon bits to add smoky, meaty flavors.
- Sprinkle with freshly grated Parmesan cheese near the end for a salty, rich touch.
- Try adding smoked paprika and cumin for a smoky, slightly spicy twist on the classic.
How to Make Crispy Breakfast Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 medium russet potatoes (about 2 pounds), peeled and diced into 1/2-inch cubes
- 3 tablespoons vegetable oil (or olive oil)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 20 minutes to cook until the potatoes are perfectly crispy and tender. Overall, plan for about 30 minutes from start to finish for a delicious side dish that pairs wonderfully with your breakfast.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Place your diced potatoes in a large bowl and rinse them well under cold water. This helps remove excess starch, which leads to crispy potatoes. After rinsing, drain them and use kitchen towels or paper towels to pat them completely dry. Dry potatoes crisp up much better!
2. Cook the Potatoes:
Heat your oil in a large skillet over medium heat until shimmering. Add the potatoes in a single layer; if your pan is small, cook in batches to avoid crowding. Sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the potatoes.
Let the potatoes cook undisturbed for 4-5 minutes so they can develop a nice golden crust. Then, gently stir or flip them to cook the other sides. Stir occasionally and continue cooking for about 15-20 minutes until all sides are crispy and the potatoes are tender inside.
3. Finish and Serve:
Taste the potatoes and add extra salt or pepper if needed. Remove from heat and sprinkle freshly chopped parsley over the top for a fresh, bright touch. Serve immediately with your favorite breakfast dishes and enjoy!
Can I Use Frozen Potatoes for This Recipe?
You can, but it’s best to thaw them completely and pat dry before cooking to avoid excess moisture, which can prevent crispiness.
How Do I Store Leftover Breakfast Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to help restore the crispiness.
Can I Make These Potatoes Ahead of Time?
Yes! Cook the potatoes, then cool and refrigerate. Reheat in a hot skillet just before serving to bring back their crispy texture.
What’s a Good Substitute for Smoked Paprika?
If you don’t have smoked paprika, regular paprika or a pinch of chili powder will add flavor without the smokiness.
