Crispy breakfast potatoes are a perfect start to any morning, offering golden, crunchy edges with soft, fluffy centers. These potatoes get a wonderful crispiness from being cooked just right, often seasoned simply with salt, pepper, and maybe a touch of garlic or paprika to give them that little extra something. The texture is what really makes them stand out—every bite has a nice crunch paired with the comforting feel of tender potatoes inside.
I love making these potatoes on weekends when there’s a little more time to get that perfect crust on each piece. The trick I use is to let them cook undisturbed for a bit before tossing, which helps them get evenly crispy. Plus, I sometimes add some chopped onions or bell peppers to the pan for an easy way to boost flavor and color. It’s simple but feels special every time.
Serve these crispy potatoes right next to eggs, bacon, or your favorite breakfast sausages, and they turn any meal into a full-on breakfast feast. I like to scoop them up with a little ketchup or hot sauce for an extra burst of flavor. They’re also a great way to use up leftover potatoes, so nothing goes to waste and breakfast always feels like a treat.
Key Ingredients & Substitutions
Russet Potatoes: These are my go-to for crispy potatoes because they have a high starch content that helps get that perfect crunchy outside and fluffy inside. You can swap for Yukon Gold if you want a slightly creamier texture.
Oil: I use vegetable or olive oil. Olive oil adds a nice flavor but watch the heat as it burns faster. For a neutral taste, stick with vegetable or canola oil.
Seasonings: Garlic powder and smoked paprika give these potatoes a gentle kick. If you don’t have smoked paprika, regular paprika or chili powder works well too. Feel free to add fresh garlic toward the end for extra aroma.
Onions (optional): Adding onions softens and sweetens the dish. If you don’t like onions, you can skip them or use bell peppers for a colorful, mild alternative.
Fresh Parsley: A sprinkle of fresh parsley brightens up the dish. If you want, substitute with chopped chives or cilantro for a different fresh note.
How Can I Make My Breakfast Potatoes Crispy Without Them Sticking or Burning?
Crispy breakfast potatoes can feel tricky, but here’s how to get it right:
- Dry the potatoes well: After soaking, pat the cubes completely dry. Moisture creates steam and stops crisping.
- Use enough oil: Don’t skimp on oil; it helps create a golden crust and prevents sticking.
- Don’t crowd the pan: Lay potatoes in a single layer to allow even crisping. Overcrowding leads to steaming.
- Let them sit: Once in the pan, don’t stir immediately. Let them cook undisturbed for 5–7 minutes to form a nice crust before flipping or stirring.
- Cook at medium-high heat: This balances crisping without burning. Adjust heat if you see potatoes browning too fast.
- Add onions later: Onions burn quickly, so add halfway through cooking when the potatoes are partly done.
Following these steps makes it easier to get tasty crispy potatoes every time. Patience and good drying are your best friends!
Equipment You’ll Need
- Large non-stick or cast-iron skillet – great for even heat and getting crispy edges.
- Sharp knife – helps cut potatoes into uniform cubes for even cooking.
- Cutting board – sturdy surface for safe chopping.
- Mixing bowl – for soaking and drying the potatoes before cooking.
- Spatula or wooden spoon – to toss potatoes gently without breaking them.
- Kitchen towels or paper towels – essential for drying potatoes to crisp them up well.
Flavor Variations & Add-Ins
- Add diced bell peppers or jalapeños with onions for a colorful, slightly spicy twist.
- Mix in cooked crumbled sausage or bacon pieces for extra protein and smoky flavor.
- Sprinkle grated cheddar or pepper jack during the last minutes of cooking for melty cheesy potatoes.
- Try fresh herbs like rosemary or thyme instead of parsley for a woodsy aroma that pairs well with potatoes.
How to Make Crispy Breakfast Potatoes?
Ingredients You’ll Need:
For the Potatoes:
- 4 medium russet potatoes, peeled and cut into 1-inch cubes
- 1 small onion, finely chopped (optional)
- 3 tablespoons vegetable oil or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, including soaking and drying potatoes, plus about 20–25 minutes to cook until crispy and golden. Overall, plan for around 35–40 minutes from start to finish to enjoy delicious breakfast potatoes ready to serve.
Step-by-Step Instructions:
1. Soaking and Drying the Potatoes:
Place the cubed potatoes in a large bowl of cold water and soak for at least 15 minutes. This step removes excess starch and helps the potatoes get crispy. Drain well and pat the potatoes dry thoroughly with kitchen towels to remove all moisture.
2. Cooking the Potatoes:
Heat the vegetable or olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the dry potatoes in a single layer. Let them cook undisturbed for 5 to 7 minutes so they develop a golden, crispy side.
3. Tossing and Seasoning:
Carefully toss or flip the potatoes, cooking for another 10 to 15 minutes while stirring occasionally, until all sides are crispy and golden brown. If using onions, add them about halfway through this cooking time to soften and caramelize without burning.
4. Adding Spices and Finishing:
Sprinkle garlic powder, smoked paprika, salt, and black pepper over the potatoes. Stir well to coat. Cook for 1 to 2 more minutes, letting the spices bloom and flavor the dish. Remove from heat and sprinkle fresh chopped parsley on top.
5. Serving:
Serve your golden, crispy breakfast potatoes hot alongside your favorite eggs, bacon, or sausage. They’re perfect with ketchup or hot sauce if you like a little extra kick!
Can I Use Frozen Potatoes for Crispy Breakfast Potatoes?
Yes, you can use frozen potatoes, but make sure to thaw them completely and pat them dry before cooking. This helps reduce moisture and ensures they crisp up nicely in the pan.
How Can I Make These Potatoes Ahead of Time?
You can dice and soak the potatoes a few hours in advance or even the night before. Keep them submerged in water in the fridge to prevent browning. Cook them fresh just before serving for the best crispiness.
What’s the Best Way to Store and Reheat Leftovers?
Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat to help regain some crispiness, or warm them briefly in the oven.
Can I Add Other Vegetables to This Recipe?
Absolutely! Adding diced bell peppers, jalapeños, or mushrooms works well. Just add them partway through cooking so they soften without burning.
