Start your day with these golden, crispy breakfast potatoes that are both flavorful and satisfying.
Infused with fresh rosemary, thyme, and a hint of smoked paprika, they deliver a savory kick while remaining simple to prepare.
High in fiber and packed with healthy fats from olive oil and butter, this quick, nutrient-friendly side is perfect for everyday breakfasts or meal prep.
Crispy Breakfast Potatoes
Equipment
- 1-Large pot
- 1-Large skillet
- Measuring Spoons
- Knife and cutting board
- Colander for draining
Ingredients
- 3 medium Yukon Gold potatoes diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- Prepare the Potatoes: Wash the Yukon Gold potatoes thoroughly under cold running water to remove any dirt. You can peel them if you prefer, but leaving the skin on adds extra texture and nutrients. Cut the potatoes into evenly sized 1-inch dice to ensure they cook uniformly. Consistent size guarantees each piece develops a crisp exterior while remaining tender inside.
- Parboil the Potatoes: Place the diced potatoes in a large pot and cover with cold water. Bring the water to a gentle boil over medium-high heat. Let the potatoes cook for approximately 5 minutes. This short boil softens them slightly without fully cooking, which helps achieve a golden, crispy exterior later. Drain the potatoes in a colander and let them sit for a few minutes to allow excess moisture to evaporate.
- Heat the Skillet and Fat: Use a large skillet and place it over medium heat. Add the olive oil and butter, letting the butter melt completely and combine with the oil. This mixture prevents sticking while adding flavor. Ensure the skillet is hot before adding herbs, so they release their full aroma without burning.
- Infuse Herbs into the Fat: Add the chopped rosemary and thyme to the melted butter and oil. Sauté the herbs for about 1 minute, stirring constantly. This releases their essential oils, infusing the fat with fragrant flavors. Avoid letting the herbs burn; they should smell aromatic but not charred.
- Add the Potatoes to the Skillet: Carefully transfer the drained potatoes into the skillet. Toss gently to coat every piece with the melted butter, olive oil, and herb mixture. The coating helps the potatoes absorb flavor and begin developing a crispy golden crust.
- Season the Potatoes: Sprinkle the garlic powder, onion powder, salt, black pepper, and smoked paprika evenly over the potatoes. Mix thoroughly so every piece is well-seasoned. The smoked paprika adds a subtle smoky note, while the garlic and onion powders enhance the natural potato flavor. Adjust the seasoning slightly to taste.
- Start Crisping the Potatoes: Arrange the potatoes in a single, even layer in the skillet. Overcrowding will cause them to steam instead of crisping. Let the potatoes cook undisturbed for about 3 minutes to form a golden, crunchy bottom layer. Avoid stirring too soon to achieve proper browning.
- Toss and Continue Cooking: After the first 3 minutes, gently toss the potatoes to expose different sides to the skillet. Continue cooking in 3-minute increments, tossing carefully each time, until all sides are evenly golden brown and crispy. This should take about 12–15 minutes depending on your stove and skillet.
- Check for Doneness: Pierce a potato with a fork to check if it is tender inside. The exterior should be crisp while the interior remains soft. If some pieces need extra time, continue cooking and tossing occasionally until all potatoes are perfectly cooked.
- Serve and Enjoy: Once the potatoes are golden and crispy, remove the skillet from heat. Serve immediately while warm. These potatoes pair beautifully with eggs, bacon, or avocado toast for breakfast, or as a satisfying side with lunch and dinner dishes.
Notes
- Use Yukon Gold potatoes for their naturally creamy texture and ability to crisp beautifully.
- Dice the potatoes uniformly to ensure even cooking and a consistent golden color.
- Parboiling the potatoes before pan-frying reduces cooking time and guarantees a tender interior.
- Adjust herbs and spices according to your taste; smoked paprika can be swapped with regular paprika for a milder flavor.
- For extra crispiness, allow the potatoes to rest in the colander after boiling to let moisture evaporate.
- This recipe is naturally gluten-free and vegetarian-friendly, making it suitable for many dietary preferences.
Chef’s Secrets: Expert Tips For Crispy Potatoes
Achieving perfectly crispy breakfast potatoes requires a few insider techniques.
Start by parboiling the diced potatoes just until they’re tender but not fully cooked; this step ensures the inside becomes soft while the exterior crisps beautifully.
Use a combination of butter and olive oil for a balanced flavor and a golden-brown finish.
Cooking in a single layer without overcrowding the pan is key—resist the urge to stir too frequently, as letting the potatoes sit undisturbed allows them to develop that irresistible crust.
Finally, fresh herbs like rosemary and thyme should be added early to bloom in the fat, releasing their aromatic oils into each bite.
Serving Suggestions: Perfect Pairings And Ideas
These golden breakfast potatoes are incredibly versatile.
Serve them alongside scrambled eggs, omelets, or poached eggs for a classic breakfast plate.
They also complement grilled sausages, bacon, or avocado toast for a more filling morning meal.
For a brunch twist, top them with a sprinkle of feta or grated Parmesan cheese and a drizzle of hot sauce.
These potatoes are also meal-prep friendly—simply portion them into containers and reheat in a skillet to restore their crispiness.
They even make a satisfying side for lunch or dinner when paired with roasted chicken or a fresh green salad.
Storage Tips: Keeping Potatoes Fresh Longer
To store leftover potatoes, allow them to cool completely before placing them in an airtight container.
Refrigerate for up to 3–4 days.
When reheating, avoid the microwave if you want to maintain crispiness; instead, warm them in a skillet over medium heat with a touch of oil or butter.
For longer-term storage, parboiled potatoes can be frozen on a baking sheet in a single layer until firm, then transferred to a freezer-safe bag.
When ready to cook, toss them directly into a hot skillet and follow the original crisping method for freshly crispy results.
Frequently Asked Questions
1. Can I use other types of potatoes?
Yes! While Yukon Gold is preferred for its creamy texture and crisping ability, red potatoes or Russets can be used. Just adjust cooking time slightly, as Russets may cook faster due to their higher starch content.
2. Can I make these potatoes vegan?
Absolutely. Simply replace the butter with an equal amount of olive oil or a plant-based butter substitute. The flavor remains rich and the texture crispy.
3. Can I prepare this recipe in advance?
Yes, you can parboil and dice the potatoes ahead of time. Store them in the refrigerator for up to a day before cooking. This saves time in the morning while still achieving perfect crispiness.
4. How can I make the potatoes extra crispy?
Ensure the potatoes are dry after parboiling and avoid overcrowding the pan.
Cook them in a single layer, undisturbed for a few minutes at a time to develop a golden crust. Using a mix of oil and butter also enhances crispiness.
5. Can I add other seasonings or vegetables?
Definitely! Add bell peppers, onions, or garlic cloves for extra flavor. Seasonings like smoked paprika, chili powder, or fresh parsley can also enhance the taste.
Adjust cooking times slightly when adding vegetables with higher moisture content.
