Print

Perfectly Crispy Breakfast Potatoes: The Simple Secret to Golden Perfection

Close-up of perfectly crispy, golden-brown breakfast potatoes seasoned with herbs on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make perfectly crispy breakfast potatoes every time. This straightforward recipe focuses on the technique needed to achieve golden, tender insides and crisp exteriors, making it the best breakfast potato recipe for your weekend brunch or quick weekday side dish.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes
  • 2 tablespoons avocado oil (or other high-heat oil)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter (optional, for skillet finish)

Instructions

  1. Prepare the potatoes: Dice the potatoes into uniform 1/2-inch cubes. Place the cubes in a bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This step removes excess starch, which is key for crispiness.
  2. Dry the potatoes: Drain the potatoes completely. Spread them out on a clean kitchen towel or several layers of paper towels. Pat them very dry. Moisture prevents crisping, so make sure they are as dry as possible.
  3. Preheat the oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius). If you are using a large baking sheet, line it with parchment paper for easier cleanup.
  4. Season the potatoes: In a large bowl, toss the dry potato cubes with the avocado oil, smoked paprika, garlic powder, onion powder, rosemary, salt, and pepper until every piece is evenly coated.
  5. Roast for crispiness: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary. Place the pan in the preheated oven and roast for 20 minutes.
  6. Flip and finish: After 20 minutes, remove the pan and use a spatula to flip the potatoes. Return them to the oven and roast for another 15 to 20 minutes, or until they are deeply golden brown and crispy.
  7. Optional skillet finish: For extra flavor and crispness, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the roasted potatoes to the hot skillet and cook for 2-3 minutes, tossing frequently, until the edges are extra browned.
  8. Serve immediately as a flavorful morning side dish.

Notes

  • For the crispiest results, ensure your oven temperature is accurate and do not skip the initial cold water soak to remove surface starch.
  • If you prefer skillet breakfast potatoes, cook them over medium-high heat, stirring only every 5-7 minutes to allow a crust to form on the bottom before turning.
  • These oven roasted potatoes are naturally gluten-free and vegan if you omit the optional butter finish.

Nutrition

Find it online: https://kitchenican.com/crispy-breakfast-potatoes-secret-golden-perfection/