Crispy Breakfast Potatoes

Crispy Breakfast Potatoes are golden, crunchy on the outside, and tender on the inside—seasoned to perfection and perfect alongside eggs or your favorite morning dish. Whether I’m cooking up a weekend brunch or prepping ahead for weekday mornings, these potatoes always hit the spot.

Why You’ll Love This Recipe

I love how these breakfast potatoes come out perfectly crisp without deep frying. They’re simple to make, customizable with different seasonings, and can be roasted or pan-fried depending on what I’m in the mood for. The combination of crispy edges and fluffy centers makes them completely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes (cut into small cubes)

• Olive oil

• Garlic powder

• Onion powder

• Paprika

• Salt and pepper

• Optional: fresh parsley or chopped green onions (for garnish)

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I wash, peel (optional), and cut the potatoes into small, even-sized cubes.

3. I soak the potatoes in cold water for 20–30 minutes to remove excess starch—this helps them get extra crispy.

4. I drain and dry the potatoes thoroughly, then toss them in olive oil and seasonings.

5. I spread them out in a single layer on the baking sheet, making sure they aren’t crowded.

6. I roast for 25–35 minutes, flipping halfway through, until they’re golden and crispy.

7. I garnish with fresh herbs and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep, 30 minutes to roast, and about 40 minutes total including soaking time.

Variations

Sometimes I mix in bell peppers and onions for a hash-style twist. I’ve also used sweet potatoes for a slightly sweeter flavor. For a spicy version, I sprinkle in chili powder or cayenne. And if I want extra crunch, I finish them in a hot skillet for the last few minutes.

storage/reheating

I store leftover potatoes in an airtight container in the fridge for up to 4 days. To reheat, I pop them in a skillet or the oven at 375°F until crisp again. The microwave works, but they lose some of their crunch.

FAQs

Do I have to soak the potatoes?

I highly recommend it. Soaking removes starch and helps them crisp up beautifully in the oven.

Can I use red or sweet potatoes?

Yes, I’ve used red potatoes and sweet potatoes—both work well. Just keep the pieces small and uniform for even cooking.

Can I cook them in a skillet?

Absolutely. I pan-fry them in a little oil over medium heat, stirring occasionally until crisp and golden.

How do I keep them from sticking?

I make sure the potatoes are very dry before roasting and use parchment paper or a nonstick baking sheet.

Can I make them ahead?

Yes, I par-cook the potatoes and store them in the fridge. When ready, I crisp them in the oven or skillet for a quick breakfast.

Conclusion

Crispy Breakfast Potatoes are a simple, flavorful addition to any breakfast or brunch. With their golden, crunchy edges and soft interiors, they’re everything I want in a breakfast side. Whether I keep them classic or jazz them up with extra ingredients, they always turn out delicious—and never last long on the plate.