Crispy Breakfast Potatoes
Deliciously crispy breakfast potatoes with crisp, golden edges, soft and creamy centers, and seasoned to perfection for the best breakfast side dish!
Servings: 4 servings
Ingredients
- 2 medium potatoes about 1 ½ lbs.
- 3 tablespoons extra virgin olive oil divided
- ¼ teaspoon salt divided (or to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/3 teaspoon paprika
- ¼ teaspoon black pepper or to taste
- Rosemary and fresh chives for garnish
- Onion ring sauce chipotle aioli, ketchup, barbecue sauce, salsa, or sour cream to serve
Instructions
- Cook Potatoes. To Boil: Add cleaned potatoes to a pot of boiling water. Cook until you can easily stick a fork into the center of one. Pat dry completely. To Microwave: OR, wrap cleaned potatoes in plastic wrap and heat in the microwave for 5-8 minutes on high. Test for doneness with the same fork method.
- In a small bowl, add garlic powder, onion powder, paprika, and 1/8 teaspoon salt and pepper (or to taste). Stir to combine. Set aside.
- When cool enough to touch, slice potatoes into 1/2” cubes.
- Bring a large nonstick skillet to medium heat. Coat skillet with 1 tablespoon olive oil. Add potatoes in a single layer, cooking until crisp and the underside of a potato cube in the center of the skillet is golden, about 3-5 minutes.
- Drizzle 1 tablespoon of oil evenly over the non-roasted side of the potatoes. Sprinkle with 1/8 teaspoon salt. Using a heatproof spatula, flip potatoes so the unroasted side can crisp. Crisp for 2-5 minutes. Mine took 3 minutes. When golden, crisped patches form, flip again.
- Sprinkle seasoning mixture over potatoes and drizzle with remaining oil, as needed. Stir and flip potatoes frequently to evenly coat each piece. Crisp on pan for 1-2 more minutes, until golden brown all over; add 1-3 more minutes for super crispy potatoes! Add salt and pepper to taste. Transfer to a serving dish. Garnish with rosemary. Enjoy!
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
Storing Instructions: Cool completely, then store breakfast potatoes in an airtight container in the refrigerator for 1-3 days.