Easy Breakfast Potatoes Recipe
Breakfast potatoes are crispy, flavorful, and the perfect side dish to complement any breakfast or brunch spread. This recipe is quick, customizable, and works with ingredients you likely already have on hand. These potatoes are golden and crispy on the outside, tender on the inside, and packed with flavor!
Ingredients (Serves 4):
- 1.5 lbs (about 4 medium) potatoes (Yukon Gold or red potatoes work best)
- 2 tablespoons olive oil (or butter for extra flavor)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional, for a bit of heat)
- 1/2 cup diced onion (optional, for added flavor)
- 1/2 cup diced bell peppers (optional, any color)
- Fresh parsley or green onions, chopped (for garnish)
Instructions:
- Prepare the potatoes:
- Wash and scrub the potatoes (peeling is optional). Dice them into evenly sized cubes, about 1/2 to 3/4 inch, so they cook evenly.
2. Parboil the potatoes (optional but recommended):
- Bring a pot of salted water to a boil. Add the diced potatoes and cook for 5-7 minutes until just fork-tender (but not fully cooked).
- Drain the potatoes and let them dry completely. This helps them crisp up better when frying or baking.
3. Season the potatoes:
- In a large bowl, toss the potatoes with olive oil, garlic powder, smoked paprika, oregano, onion powder, salt, and pepper. Add chili flakes if you like a little heat.
4. Cook the potatoes (Choose One Method): A) Stovetop (Faster and Crispier):
- Heat a large skillet (preferably cast iron) over medium-high heat. Add 1-2 tablespoons of olive oil.
- Once the oil is hot, add the seasoned potatoes in a single layer. Avoid overcrowding the pan so they crisp up properly.
- Cook for 6-8 minutes, stirring occasionally, until the potatoes are golden and crispy on all sides. Add the diced onions and bell peppers in the last 2-3 minutes of cooking if using. B) Oven (Hands-Off Option):
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Spread the seasoned potatoes in a single layer on the baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until the potatoes are golden and crispy. Add the onions and bell peppers in the last 10 minutes of baking if desired. C) Air Fryer (Quick and Crispy):
- Preheat the air fryer to 400°F (200°C). Place the seasoned potatoes in the basket in a single layer (you may need to cook in batches).
- Air fry for 12-15 minutes, shaking the basket halfway through, until the potatoes are golden and crisp.
5. Serve:
- Garnish the potatoes with fresh parsley or green onions for a pop of color and flavor. Serve warm with ketchup, hot sauce, or your favorite dipping sauce.
Tips:
- Potato choice: Yukon Gold potatoes are creamy and hold their shape well. Russet potatoes are starchier and crisp up beautifully.
- Customize the seasoning: Add cumin for a smoky depth, or try Cajun seasoning for a spicier kick.
- Make it a meal: Add fried eggs, cooked sausage, or bacon bits to the skillet for a one-pan breakfast.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to crisp them back up.
These Easy Breakfast Potatoes are versatile, delicious, and sure to become a staple in your breakfast routine. Enjoy them alongside eggs, pancakes, or on their own! 🥔🍳✨
