Description
Crispy Breakfast Potatoes deliver golden, crunchy potato perfection your breakfast table craves. Seasoned with herbs and cooked to delectable texture, these potatoes turn ordinary mornings into something special.
Ingredients
Scale
Main Ingredients:
- 2 pounds Yukon Gold potatoes
- 1 large yellow onion
- 1 red bell pepper
- 1 green bell pepper
Supporting Ingredients:
- 4 cloves garlic
- ¼ cup olive oil
- 2 tablespoons butter
Seasonings:
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- Salt
- Freshly ground black pepper
Optional Toppings:
- Chopped fresh parsley
- Shredded cheddar cheese
- Sour cream
- Hot sauce
Instructions
- Submerge 2 pounds of Yukon Gold potatoes in cold, salted water. Boil at high heat, then reduce to medium and simmer for 6 minutes until slightly tender.
- Drain potatoes completely in a colander. Spread on a clean towel and thoroughly pat dry to remove all moisture.
- Chop 1 large yellow onion and both bell peppers into uniform small pieces. Mince 4 garlic cloves finely.
- Warm ¼ cup olive oil and 2 tablespoons butter in a large skillet over medium heat at 350°F. Saute onions and bell peppers for 6 minutes until soft.
- Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Arrange dried potato cubes across the skillet in a single layer, ensuring maximum surface contact.
- Dust potatoes with 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon cayenne, salt, and pepper.
- Cook undisturbed at 375°F for 6 minutes until bottom develops golden-brown crust. Flip potatoes and repeat on other side.
- Continue cooking and turning potatoes every 5 minutes for 15-20 minutes total until crispy exterior develops on all sides.
- Test potato tenderness by piercing with a fork. Ensure interior is soft and exterior remains crunchy.
- Transfer hot potatoes to serving dish. Garnish with optional fresh parsley, cheddar cheese, or sour cream.
Notes
- Par-boiling the potatoes helps create a crispy exterior while keeping the inside soft and creamy.
- Drying the potatoes thoroughly is crucial for achieving that perfect golden-brown crispiness.
- Use a cast iron skillet if possible, as it provides the most even heat and best browning for breakfast potatoes.
- Resist the urge to constantly stir the potatoes – letting them sit allows a crispy crust to develop, which is key to amazing breakfast potatoes.
- For a low-carb version, swap potatoes with diced turnips or cauliflower, adjusting cooking time slightly.
- Vegetarian and vegan friends can skip the butter and use all olive oil or a plant-based butter alternative.
- Prep Time: 10-12 minutes
- Cook Time: 30-40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg