Crispy Breakfast Potatoes
Crispy, golden breakfast potatoes seasoned with fresh herbs, garlic, and smoked paprika. Quick to prepare and perfect for any morning meal, these potatoes are fiber-rich, nutrient-friendly, and make an easy, satisfying side for everyday cooking.
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.
