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Crispy Breakfast Potatoes

Deliciously crispy breakfast potatoes that are golden outside and hearty inside, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Potatoes
  • 4 medium russet or Yukon gold potatoes Make sure to cut them into evenly sized cubes.
Oils and Seasonings
  • 3 tablespoons olive oil or vegetable oil Don't skimp on the oil for crispiness.
  • 1 teaspoon smoked paprika Add for flavor.
  • 1 teaspoon garlic powder Enhances the taste.
  • 1 teaspoon salt To taste.
  • 1/2 teaspoon black pepper To taste.
  • 1 teaspoon dried oregano Optional for added flavor.
Vegetables
  • 1 medium onion Chop into pieces.
  • 1/2 cup bell peppers (optional) Red bell pepper adds a nice flavor and color.
  • 2 tablespoons fresh parsley (optional) For garnish.

Method
 

Preparation
  1. Preheat your skillet or sheet pan until nice and hot.
  2. Cube the potatoes into evenly sized pieces for even cooking.
  3. Toss the potato cubes with oil and seasonings.
Cooking
  1. Spread the potatoes out on the hot skillet or sheet pan, ensuring they are not overcrowded.
  2. If baking, preheat the oven to 425°F and bake the potatoes, flipping them at least once.
  3. For pan-frying, allow the potatoes to sit without stirring until golden brown for extra crispiness.
  4. Optionally, parboil the potatoes for 5-7 minutes before cooking to enhance texture.

Notes

Leftovers can be stored in a sealed container in the fridge for up to four days. To reheat, use a hot skillet or oven to regain crispiness.