Crispy Breakfast Potatoes
Golden and crispy on the outside, fluffy on the inside, these breakfast potatoes are the perfect side dish for any morning meal. Easy to make and packed with flavor, they are the ultimate way to start your day!
Equipment
- Large Skillet
- Mixing bowls
- Wooden Spoon or Spatula
Ingredients
Potatoes
- 2 lbs Yukon Gold or Russet potatoes peeled and diced into ½-inch cubes
- 2 tbsp olive oil or avocado oil for crispier results
- 1 tbsp butter for extra flavor
- 1 small onion chopped (optional)
- 2 cloves garlic minced
- 1 tsp smoked paprika for a smoky flavor
- ½ tsp cayenne pepper optional, for heat
- salt and black pepper to taste
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Wash, peel (optional), and dice the potatoes into ½-inch cubes.
- Parboil the potatoes: Bring a pot of salted water to a boil and cook the potatoes for 5 minutes. Drain and let them dry completely.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the onions and cook until softened, about 2 minutes. Stir in the minced garlic.
- Add the dried potatoes in a single layer. Let them cook undisturbed for 4–5 minutes to develop a crispy crust.
- Stir the potatoes and season with smoked paprika, cayenne pepper, salt, and black pepper.
- Continue cooking, stirring occasionally, until the potatoes are golden brown and crispy, about 10 more minutes.
- Garnish with fresh parsley and serve hot with eggs, toast, or your favorite breakfast dishes.
Notes
For extra crispy potatoes, make sure they are completely dry before frying. You can also roast them at 425°F (220°C) for 25–30 minutes if you prefer an oven-baked version.