Crispy breakfast potatoes are a simple, satisfying way to start your day. Golden on the outside and tender on the inside, these potatoes get perfectly crunchy with just a little bit of oil and seasoning. Whether you like them with onions, peppers, or just salt and pepper, they’re a classic breakfast side that never disappoints.
I love making these potatoes because they’re easy to customize. Sometimes I add a pinch of smoked paprika or garlic powder for a little extra flavor, and other times I toss in fresh herbs right at the end. It’s one of those dishes where a few simple ingredients come together to make something really comforting and delicious. Plus, they’re great for using up leftover potatoes!
My favorite way to serve crispy breakfast potatoes is alongside scrambled eggs and toast, but they’re just as good next to bacon or sausage. They’re great for feeding a crowd too—everyone always asks for seconds. If you haven’t made breakfast potatoes from scratch before, this recipe will quickly become one of your go-to morning favorites.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These have a nice balance of creamy and waxy texture, making them perfect for crispy yet tender potatoes. If you can’t find Yukon Gold, red potatoes or even Russets can work well.
Olive Oil: I like olive oil for its flavor and health benefits. Vegetable or canola oil are good swaps if you want a neutral taste or a higher smoke point for crispier results.
Seasonings: Garlic powder, onion powder, and smoked paprika add great depth without overpowering. Feel free to swap smoked paprika with regular paprika or add chili powder if you like a little heat.
Fresh Parsley: This adds a fresh pop of color and flavor at the end. You can also use chives or cilantro if you prefer.
How Do You Get Potatoes Extra Crispy Without Burning?
The key is starting with parboiled potatoes and drying them well:
- Parboil the potatoes until just tender but still firm—it helps cook them inside without falling apart.
- Pat them very dry with a towel to remove moisture; wet potatoes steam instead of crisping.
- Use enough oil and a hot skillet to promote browning.
- Don’t stir too often at first; let the potatoes sit undisturbed to develop a golden crust.
- Once they brown on one side, turn them gently to crisp all sides evenly.
These steps ensure your potatoes come out crispy, golden, and delicious every time!
Equipment You’ll Need
- Large pot – for parboiling the potatoes so they cook evenly without falling apart.
- Clean kitchen towel or paper towels – to pat the potatoes dry and help them crisp up better.
- Large nonstick or cast-iron skillet – holds heat well and gives a nice even crisp to the potatoes.
- Spatula or wooden spoon – for gently turning the potatoes without breaking them.
Flavor Variations & Add-Ins
- Add diced bell peppers and onions while cooking for a colorful and sweet twist.
- Sprinkle with fresh rosemary or thyme for a woodsy, fragrant dinner side.
- Use smoked sausage or diced bacon pieces for extra protein and smoky flavor.
- Stir in shredded cheddar or pepper jack cheese at the end for melty, gooey potatoes.
How to Make Crispy Breakfast Potatoes
Ingredients You’ll Need:
Potatoes and Seasoning:
- 2 pounds Yukon Gold potatoes, washed and cut into 1-inch chunks
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
It will take about 10 minutes to prepare and parboil the potatoes, plus 15-20 minutes for cooking to crisp and brown them nicely. So, plan for around 25-30 minutes total before you get to enjoy your crispy breakfast potatoes fresh and hot.
Step-by-Step Instructions:
1. Parboil the Potatoes:
Put the cut potatoes in a big pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil, then let the potatoes cook for 6-8 minutes until they’re just tender but still firm. Drain them well and spread them out on a clean towel. Pat the potatoes dry to remove extra moisture, which will help them crisp up when cooking.
2. Cook the Potatoes Until Crispy:
Heat the oil in a large skillet on medium-high until shimmering. Add the potatoes in a single layer and don’t stir them for 4-5 minutes so a golden crust can form. Then, toss or flip the potatoes every few minutes and keep cooking for 10-15 minutes, until all sides are golden-brown and crispy.
3. Season and Serve:
Sprinkle the garlic powder, onion powder, smoked paprika (if using), salt, and pepper over the potatoes. Stir well to coat everything evenly. Remove from heat, garnish with fresh parsley, and serve right away with your favorite breakfast dishes like eggs and bacon.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for the crispiest results. If you want to use frozen, thaw them completely and pat dry before cooking to avoid sogginess.
Can I Make Crispy Breakfast Potatoes Ahead of Time?
Yes! Prepare and cook the potatoes, then cool and store them in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet to crisp them back up before serving.
What Can I Use Instead of Yukon Gold Potatoes?
Russet or red potatoes can be excellent substitutes. Just keep in mind that Russets are starchier and might crisp differently, while red potatoes hold their shape well.
How Do I Store Leftovers?
Store leftover crispy potatoes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to restore their crispiness rather than microwaving, which can make them soggy.
