Description
This breakfast potatoes recipe gives you crispy, flavorful potatoes that are perfect for any morning meal. Whether you prefer them roasted, sautéed, or crispy hashbrowns, these potatoes are easy to make and full of taste. They’re a versatile dish that pairs wonderfully with eggs, vegetables, or your favorite breakfast protein.
Ingredients
Scale
- 4 medium Yukon Gold or Russet potatoes (peeled or unpeeled)
- 2 tablespoons olive oil (or vegetable oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional for a smoky flavor)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon fresh rosemary or thyme (optional)
- 1/4 cup finely chopped onions (optional)
- 1/2 cup bell peppers (optional, for added flavor)
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Prep the Potatoes:
Wash and peel the potatoes (optional). Cut them into 1-inch cubes or small wedges, depending on your preference. - Season the Potatoes:
In a large bowl, toss the potato pieces with olive oil, garlic powder, smoked paprika, black pepper, and salt. If you’re using onions and bell peppers, add them to the bowl and mix well. - Cook the Potatoes:
- For Roasting: Preheat your oven to 400°F (200°C). Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 30-40 minutes, flipping the potatoes halfway through, until golden brown and crispy on the outside.
- For Pan-Frying: Heat a large skillet over medium heat. Add the seasoned potatoes and cook for 15-20 minutes, stirring occasionally, until they are crispy and golden brown.
- Finish and Serve:
Once the potatoes are cooked to your liking, remove them from the heat. Garnish with fresh parsley and serve with scrambled eggs, avocado, or your favorite breakfast items.
Notes
- For Extra Crispiness: Parboil the potatoes before frying or roasting. Boil them for about 5-7 minutes, then drain and allow them to dry before seasoning and cooking.
- Vegan Option: This recipe is naturally vegan when made with olive oil.
- Customizations: Feel free to experiment with additional spices like chili flakes or cayenne pepper for a spicier kick.
- Storage: Leftover potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for crispy results.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes (depending on the method)
- Category: Breakfast
- Method: Roasting, Pan-Frying
- Cuisine: American