Crispy breakfast potatoes are a simple, tasty way to start the day right. Golden brown on the outside and tender on the inside, these potatoes get just the right amount of crunch, with hints of garlic, onion, and a sprinkle of seasoning that wakes up your taste buds.
I love making these potatoes when I want a little extra time on weekend mornings. They fill the kitchen with that cozy, homey smell that reminds me of slow, easy mornings. One little tip I have is to give the potatoes enough space in the pan so they crisp up nicely instead of steaming. It makes such a difference!
My favorite way to eat these crispy potatoes is alongside eggs cooked any style and a hot cup of coffee. Sometimes I throw in a little chopped fresh parsley or green onions for a pop of color and fresh flavor. They’re perfect for sharing, but honestly, I don’t mind if they don’t last long enough for anyone else to get a taste.
Key Ingredients & Substitutions
Russet Potatoes: These are my favorite because they crisp up nicely and stay fluffy inside. If you can’t find russets, Yukon Gold works too but will be a bit creamier, not quite as crispy.
Oil: I usually use vegetable or olive oil. Olive oil adds a bit more flavor but has a lower smoke point. For extra crispiness, you could also try avocado oil or coconut oil.
Seasonings: Garlic and onion powders bring classic breakfast flavors here. If you’re out of those, a bit of fresh garlic or onion finely minced also works well. Smoked paprika is optional but gives a lovely smoky touch.
Onion (Optional): Adding chopped onions gives a great flavor boost and sweetness as they caramelize. If you want, you can swap for shallots or green onions for a milder taste.
How Do You Get Potatoes Crispy Without Steaming?
The key to crispy potatoes is to keep moisture low and space the cubes out in the pan so they fry instead of steam. Here’s what works for me:
- After dicing, rinse the potatoes to wash off starch, then dry them completely. Wet potatoes won’t crisp well.
- Heat the pan and oil until shimmering before adding potatoes—hot oil means better sear.
- Don’t crowd the pan. Cook in batches if needed to give potatoes room to crisp.
- Let them cook undisturbed for several minutes before stirring or flipping to let a crust form.
- Flip gently and season after some color appears to avoid burning spices.
Patience is important here! Resist the urge to stir too often and enjoy that golden crunch.
Equipment You’ll Need
- Large nonstick or cast iron skillet – holds heat well and helps potatoes get extra crispy without sticking.
- Sharp knife – makes quick, even cuts for uniform potato cubes that cook evenly.
- Cutting board – sturdy and spacious for safe dicing.
- Spatula – perfect for flipping potatoes gently without breaking them.
- Colander or fine-mesh strainer – helps rinse potatoes to remove starch for better crisping.
- Clean kitchen towel or paper towels – essential for drying potatoes well so they crisp up.
Flavor Variations & Add-Ins
- Add diced bell peppers or jalapeños for a sweet or spicy kick that brightens the dish.
- Mix in cooked bacon bits or sausage crumbles to add smoky, savory flavor and protein.
- Sprinkle shredded cheddar or pepper jack cheese near the end of cooking for melty, gooey goodness.
- Try fresh herbs like rosemary or thyme instead of parsley for a woodsy, aromatic touch.
How to Make Crispy Breakfast Potatoes?
Ingredients You’ll Need:
For The Potatoes:
- 3 large russet potatoes, peeled and diced into ½-inch cubes
- 3 tablespoons vegetable oil or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional for a slightly smoky flavor)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
For Garnish and Flavor Boost:
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 small onion, finely chopped (for flavor boost)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, making a total of around 25 minutes from start to finish. A quick and tasty breakfast treat!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Rinse the diced potatoes in cold water to wash off extra starch, then drain and pat them very dry using a clean kitchen towel. Dry potatoes will get crispier when cooked.
2. Cook the Potatoes:
Heat the oil in a large skillet over medium-high heat until shimmering. Add the potatoes carefully in a single layer. Don’t crowd the pan; cook in batches if needed to keep them crispy. Let them cook without stirring for 5 to 6 minutes so the bottoms get golden brown and crunchy.
3. Flip and Add Flavors:
Use a spatula to flip the potatoes and continue cooking, stirring occasionally to brown them evenly on all sides. If you’re using onions, add them now and cook until softened and golden. Then sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper over the potatoes, mixing well to coat all pieces.
4. Finish Cooking and Serve:
Continue cooking for another 5 to 7 minutes until the potatoes are tender inside and beautifully crispy on the outside. Remove from heat, sprinkle fresh parsley on top for a burst of color and flavor, then serve immediately alongside your favorite breakfast dishes. Enjoy!
Can I Use Frozen Potatoes for This Recipe?
Yes, you can use frozen diced potatoes, but make sure to thaw and pat them dry thoroughly before cooking to achieve the best crispiness. Avoid using them straight from frozen as they release more moisture.
How Should I Store Leftover Breakfast Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to help restore some of the crispiness, rather than microwaving, which can make them soggy.
Can I Make These Potatoes Ahead of Time?
Absolutely! You can prep and parboil the diced potatoes a day ahead, then refrigerate them. When ready to serve, just cook them in the skillet with oil and seasonings for that fresh crispy texture.
What’s a Good Oil Substitute for Crispier Potatoes?
Avocado oil or refined coconut oil are great alternatives with high smoke points, helping your potatoes get extra crispy without burning. Olive oil works fine but watch the heat carefully to avoid smoking.
