The BEST Homemade Breakfast Potatoes
There is nothing better than fresh, crispy breakfast potatoes to have with your breakfast. I absolutely love having these with a fried egg on top and some bacon or sausage to go with it! I love the breakfast potatoes you get at diners. Not the shredded hash brown kind but the small crispy potatoes with golden brown edges and fluffy interiors. I’m pretty sure they are deep frying their potatoes to get them super crispy. I opted for an easier method that produced just as crispy potatoes!
My Secret For Crispy Potatoes
Baking soda! I boil the potatoes for about a minute in boiling water with 1/2 teaspoon of baking soda added to it. And I know what you’re thinking 1/2 tsp doesn’t seem like a lot or that it would make a big difference and I am here to tell you it does! When you add baking soda to the boiling water it affects the acidity of the water and allows the potatoes to break down around the edges. The rough exterior of the potatoes = optimum surface area for crisping. Baking soda also produces browning and helps to get a soft fluffy interior to the potato.
Ingredients Needed
Potatoes: I used russet potatoes here. You can use other starchy potatoes like Yukon golds if you prefer! Peel the potatoes (or not, if you like the peels!) and dice them into uniform, bite sized pieces. Baking Soda: A little bit of baking soda will be added to the water that you boil the potatoes in. This will draw the starch of the potato to the surface and create super crispy potatoes after you roast them! Butter & Olive Oil: I like using olive oil and a bit of butter to coat the potatoes. The addition of fat helps to add flavor and get the crispy results that you want! Seasonings: I used onion powder, garlic powder, salt, pepper and paprika to season these little potatoes to perfection!
How to Make Breakfast Potatoes
Preheat & Prep: Preheat the oven to 500 degrees. Transfer oven rack to the bottom of the oven. Grease a baking sheet with nonstick cooking spray and set aside. Bring 10 cups of water to a boil in a large pot. Once the water is boiling, add in the baking soda and potatoes. Once the water is back up to a boil, cook for 1 minute.
Drain & Season: Drain the potatoes and add them back to the pan along with the butter, olive oil, onion powder, garlic powder, salt, pepper and paprika. Toss to coat the potatoes in the butter and spices. The potatoes might get a little smushed and that’s okay! That helps to get the crispy edges we want when they get baked. Pour potatoes onto prepared baking sheet and spread in an even layer.
Bake: Bake for 15 minutes on the bottom oven rack. Stir and bake an additional 15 minutes or until perfectly crispy and golden brown.
Serve: Serve immediately with your favorite breakfast items and enjoy!
Tips for Success
Top them off with fresh herbs! After they come out of the oven try tossing them with some freshly chopped herbs like parsley and thyme! Don’t crowd the potatoes. When you spread them out on the baking sheet, make sure the potatoes are not too crowded. If they have some space, they will crisp up even more in the oven! Like it spicy? Add some cayenne pepper to the mix or even some crush red pepper flakes! You can adjust the seasonings according to your liking and make the best breakfast potatoes for your preferences.
Is it best to boil potatoes before roasting them?
I recommend boiling the potatoes before roasting them. Boiling the potatoes with some baking soda will help to start get the cooking process going and will also ensure that your potatoes will get extra crispy in the oven!
Can I prep these ahead of time?
Definitely! You can peel and prep your potatoes by dicing them into uniform pieces. Then, submerge the potatoes in water in a large pot or bowl and place in the fridge overnight. You have to submerge them in water so that they don’t oxidize before you are ready to cook them the next morning!
How to Store leftover breakfast potatoes?
To store any leftover breakfast potatoes, place them in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave until heated through. To keep them crispy, warm them up in the oven or in a skillet!
What to Eat With Breakfast Potatoes
You can eat these breakfast potatoes on their own or with a plethora of breakfast options! Try pairing them with some of my favorites:
Corned Beef Hash Herb Scrambled Eggs Mini Quiche Recipe Eggs Benedict Freezer Breakfast Sandwiches Bacon Egg Muffins Egg Muffins Everything Bagels English Muffins
More Breakfast Recipes to Try
Veggie Cream Cheese Egg Muffin Cups Bacon Egg Muffins Tater Tot Breakfast Casserole Cream Cheese Danish Sweet Potato Biscuits
title: “Breakfast Potatoes” ShowToc: true date: “2024-10-06” author: “Ray Tucker”
The secret to making these potatoes crisp and never mushy is roasting them in a hot oven with just the right amount of olive oil. The heat of the oven creates a crisp exterior and a soft and tender center. Serve them with your favorite breakfast meat and toast. For more breakfast recipes, try my egg muffins recipe, blueberry pancakes recipe, or Belgian waffles.
What You Need to Make This Recipe
Potatoes – russet potatoes work well for this recipe because they have a wonderful texture when baked. Yukon gold potatoes or red potatoes would also work if preferred. Seasoning – I like to use a combination of salt, black pepper, paprika, and garlic powder. The paprika adds a bit of color too. You can also use onion powder, Italian seasoning, or other dried herbs to change up the seasoning for breakfast potatoes. Onion – half an onion, diced, adds flavor and texture that compliments the potatoes. I like to use a yellow or red onion for this recipe or substitute 1-2 large shallots instead of the onion. Fresh Herbs – a tablespoon of fresh chopped herbs makes a fragrant and beautiful garnish that also adds herby notes to the crispy potatoes. Use parsley, rosemary, or a combination of any favorite herbs you have on hand.
How to Make Breakfast Potatoes
- Preheat the oven to 500°F. In a large bowl, toss together the potatoes, oil, salt, garlic powder, paprika, and pepper.
- Spread out the seasoned potatoes on a large baking sheet. Bake for 15 minutes.
- Stir in the onion and continue baking, stirring every 5 minutes, until the potatoes are golden and crisp, about 15 minutes.
- Sprinkle with herbs before serving.
Pro Tips For Making This Recipe
Cut the potatoes into similarly-sized pieces. Potatoes of a similar size will all cook and brown evenly for beautiful golden brown potatoes. I cut mine to about ¾ inch cubes, or bite-size pieces. Bake in a single layer. Roasting the potatoes in a single layer will allow the air to circulate and brown the potatoes well, preventing them from getting mushy. Use a large enough baking sheet to spread the potatoes out, or use two smaller baking sheets if needed. Reserve the onion until halfway through the cooking process. The onion will cook faster than the potatoes, so hold it back until the potatoes have cooked for the first 15 minutes to prevent the onion from burning. Southwestern-style potatoes with bell pepper. If you would like to add bell pepper to the potatoes, deseed and chop 1 red bell pepper, or color of your choice, and reserve the onion instead of adding it to the roasting potatoes. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped bell peppers and onion and saute until tender and lightly browned, about 5 minutes. Stir into the roasted potatoes before sprinkling with herbs and serving.
If you’ve tried this easy breakfast potatoes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
