Crispy Breakfast Potatoes Recipe
Introduction
Crispy breakfast potatoes are a delicious and satisfying way to start your day. These golden, seasoned cubes roast to perfection with a crunchy exterior and tender inside. They pair beautifully with eggs or can be enjoyed on their own.
Ingredients
- 800g russet potatoes
- 1-2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika powder
- ½ tsp smoked paprika powder
- ½ tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp freshly ground black pepper (coarse recommended)
- ⅛-¼ tsp chipotle powder or cayenne (optional)
- Flaky sea salt (for serving, optional)
Instructions
- Step 1: Preheat your oven to 450°F (230°C).
- Step 2: Wash and peel the potatoes, or leave the skin on if you prefer. Dice them into evenly sized pieces and spread them out on a large baking sheet. Use a paper towel to pat the potatoes dry to remove excess moisture.
- Step 3: Drizzle the avocado oil over the potatoes and toss to coat evenly.
- Step 4: In a small bowl, mix together the garlic powder, onion powder, paprika, smoked paprika, thyme, oregano, sea salt, black pepper, and chipotle powder if using. Sprinkle the spice mix evenly over the potatoes and toss to coat well.
- Step 5: Roast the potatoes in the preheated oven for 15 minutes. Carefully toss them to turn, then switch the oven to broil and roast for another 10 minutes until crispy and golden. If you don’t have a broiler, continue roasting at 450°F, watching closely to avoid burning.
- Step 6: Serve warm with scrambled eggs, vegetables, or on their own. Finish with a sprinkle of flaky sea salt if desired.
Tips & Variations
- For extra crispiness, spread the potatoes in a single layer without overcrowding the pan.
- Try adding fresh herbs like rosemary or parsley for a bright flavor.
- Use sweet potatoes instead of russets for a sweeter, colorful variation.
- Adjust the spice levels by increasing or omitting the chipotle powder based on your heat preference.
Storage
Store leftover crispy breakfast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a hot oven to help them regain their crispiness. Avoid microwaving as this can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these potatoes vegan?
Yes, this recipe is naturally vegan as it contains no animal products. Just make sure to use a plant-based oil like avocado oil as suggested.
How do I get the potatoes extra crispy?
Drying the potatoes well before roasting, spreading them out in a single layer, using a high oven temperature, and finishing under the broiler all help to achieve maximum crispiness.
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Crispy Breakfast Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Crispy Breakfast Potatoes are a flavorful and easy-to-make side dish perfect for pairing with eggs or other savory breakfast items. Roasted with a blend of aromatic spices and avocado oil, these potatoes develop a golden, crispy exterior and a tender inside for a hearty morning treat.
Ingredients
Potatoes
- 800g russet potatoes
Seasoning & Oil
- 1–2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika powder
- ½ tsp smoked paprika powder
- ½ tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp freshly ground black pepper (coarse preferred, adjust if using fine black pepper)
- ⅛–¼ tsp chipotle powder or cayenne (optional)
- Flaky sea salt (for serving, optional)
Instructions
- Preheat Oven: Set your oven to 450°F (230°C) to ensure it is hot enough for roasting the potatoes and achieving a crispy texture.
- Prepare Potatoes: Wash and peel the potatoes, or leave the skin on if preferred, then dice into evenly sized pieces. Spread the potato pieces out evenly on a large baking sheet, making sure they are not overcrowded to promote crispiness. Use a paper towel to pat the potatoes dry, removing excess moisture.
- Oil and Toss: Drizzle the diced potatoes with 1 to 2 tablespoons of avocado oil. Toss the potatoes thoroughly to ensure they are evenly coated with the oil.
- Season: In a separate bowl, combine the garlic powder, onion powder, paprika, smoked paprika, dried thyme, dried oregano, sea salt, black pepper, and chipotle or cayenne powder if using. Sprinkle this spice mixture evenly over the potatoes and toss again to coat all pieces well.
- Roast: Place the baking sheet in the preheated oven and roast the potatoes for 15 minutes. Then, carefully toss the potatoes to flip them so they cook evenly. Turn on the broiler or keep the oven at 450°F if no broiler is available. Continue roasting under the broiler for an additional 10 minutes, watching closely to prevent burning, until the potatoes are golden and crispy.
- Serve: Remove from the oven and transfer to a serving dish. Sprinkle with flaky sea salt if desired and serve alongside scrambled eggs, vegetables, or your favorite breakfast dishes, or enjoy them on their own with ketchup or dipping sauces.
Notes
- For extra crispiness, ensure the potatoes are spread out in a single layer without overcrowding the baking sheet.
- Patting the potatoes dry before roasting helps achieve a better crispy texture.
- Adjust the chipotle or cayenne powder to control the level of heat or omit it for a milder flavor.
- Using russet potatoes is ideal as they yield a crisp exterior and fluffy interior, but Yukon Gold can work as well.
- Be careful when broiling as the high heat can quickly burn the potatoes; keep an eye on them.
- Leaving the skin on adds extra fiber and nutrients but remember to wash thoroughly before dicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: crispy breakfast potatoes, roasted potatoes, easy breakfast side, oven roasted potatoes, garlic paprika potatoes
