Breakfast Potatoes
The secret to the best Breakfast Potatoes is a quick boil and shake before roasting to crispy perfection. All of those crispy edges make these potatoes silky in the middle and buttery-crisp on the outside. Everyone needs a recipe for easy breakfast potatoes that taste amazing, and this is my favorite. Try it once and I bet it will be yours too.
I don’t think I need to sell you too hard on a breakfast potato. Who doesn’t love a crispy-edged potato with a soft, creamy interior? That’s right — no one!
While I love any roasted potato, my favorite little trick to make them even crispier is parboiling. If you boil the potatoes until they are nearly tender, then rough them up a bit, it makes the edges extra craggy, crispy, and delicious.
Even if you need to skip parboiling, these potatoes are perfectly crispy. Plus, they go with everything, because you can customize them to almost any breakfast (and beyond!). Swap out the spices, use a different cooking fat, sprinkle with different herbs, or add a little cheese — just keep the technique the same and you’ll get that signature crunch every time.
You can make them extra-crunchy, if you want! Take the extra step to par-boil the potatoes and rough up the edges for the crispiest, craggiest edges (they’re still delicious without this step if you’re short on time).
They’re the perfect side, any time. Whether you have them for breakfast, breakfast-for-dinner, or any meal in between, a crunchy spiced potato is always welcome.
Boil the potatoes. Cut the potatoes in 1 1/2-inch chunks and boil until almost knife-tender. Drain the potatoes, then shake in the colander or stir gently with a fork to rough up the edges. This creates extra-crunchy edges, but it’s optional. You can always cut the potatoes and proceed to the next step.
Season the potatoes. Place the potatoes on a rimmed baking sheet and drizzle with olive oil, butter, or rendered bacon fat; spices; and salt. Toss to coat and spread in an even layer.
Bake the potatoes. Roast the potatoes, stirring every 20 minutes, until golden-brown and very crispy. Sprinkle with chopped parsley or cilantro and serve.
Potatoes. For buttery and creamy potatoes, start with Yukon gold potatoes. They’re less starchy than russets, and yield a more concentrated flavor and creamier texture.
Spices. A combination of garlic powder, onion powder, smoked paprika, and optional chili powder form a flavorful crust on the outsides of the potatoes.
Fat. Use olive oil, melted butter, rendered bacon fat, or any fat you like to add flavor and help the potatoes crisp up.
Swap any of the spices for your own custom blend. Chipotle powder, cumin, and dried rosemary are all good options. You can also opt for a spice blend instead like tangy za’atar, Old Bay, or harissa paste depending on your breakfast spread.
Top with chives or other fresh herbs instead of parsley.
Sprinkle breakfast potatoes with Parmesan, feta, or cheddar cheese.
The potatoes can be cut and placed in the pot with the water and kosher salt and kept at room temperature for up to 4 hours before cooking.
Leftover potatoes can be refrigerated in an airtight container for up to 4 days. They make a great base for a breakfast hash or as a filling for breakfast burritos.