crispy breakfast potatoes

Crispy breakfast potatoes are a morning must in my kitchen for those days when you want something hearty with minimal fuss. Roasted till golden and crisp outside yet perfectly fluffy inside, these potatoes make ordinary breakfasts feel special. Serve them alongside eggs or pile them in a bowl with your favorite veggies and you have a meal that keeps everyone reaching for seconds.

These potatoes were born out of trying to recreate that perfect diner side at home. Now on weekends they are the first thing my family asks for after rolling out of bed.

Gather Your Ingredients

• Russet potatoes: give you the fluffiest inside and crispiest outside choose firm unblemished potatoes for best results
• Avocado oil: adds crispiness from its high smoke point use any neutral high-heat oil if needed
• Garlic powder: brings deep savory notes try to choose fresh jarred powder for stronger flavor
• Onion powder: enhances umami and works best when mixed evenly before tossing
• Paprika powder: gives color and gentle warmth I love a blend of sweet and smoked
• Smoked paprika: adds a subtle smoky layer use a good-quality smoked spice for best aroma
• Dried thyme: balances flavor with gentle herb notes ensure it s green and fragrant for freshness
• Dried oregano: brings classic herby brightness crush it a bit to release flavor
• Sea salt: seasons from within use fine salt when tossing and flaky salt to finish for texture
• Black pepper: sharpens and rounds out flavor always freshly grind for boldness
• Chipotle powder or cayenne: gives heat if you want optional but a little kicks up breakfast
• Flaky sea salt to finish: if you love that touch of crunch and brine

How to Make It

Prep the Potatoes:

Wash and peel russet potatoes or leave skins on for rustic flavor Dice into even bite-size pieces so they cook uniformly Spread them out on a large baking sheet in a single layer and pat dry thoroughly with a paper towel to remove excess moisture This helps the edges crisp instead of steam

Oil and Toss:

Drizzle avocado oil over the potatoes and toss until every piece is lightly coated The oil is your crisping agent so make sure not to skimp

Season Thoroughly:

In a separate small bowl mix garlic powder onion powder both paprikas thyme oregano salt black pepper and chipotle or cayenne if using Sprinkle this mixture all over the potatoes and toss again to coat each cube evenly

Roast Then Broil:

Roast potatoes in a preheated oven at four hundred fifty degrees Fahrenheit or two hundred thirty degrees Celsius for fifteen minutes Remove the pan and gently toss or flip the potatoes to expose new edges Turn on the broiler and return to the oven for ten more minutes watching closely Broilers are intense and you want deep golden crispiness not burnt bits If your oven lacks a broiler keep roasting at high heat until very crisp

Serve Hot:

Scoop the potatoes onto plates while steaming and finish with a sprinkle of flaky sea salt if you like Serve immediately alongside eggs sautéed veggies or simply enjoy them alone straight from the pan

My kids fight over those little extra crispy edges and it always reminds me of breakfasts growing up when my parents used up last night s baked potatoes this way for a quick meal.

Flavor Boosters

Storage tips — let potatoes cool before storing to avoid steam making them soggy Transfer to an airtight container and refrigerate Use within three to four days for best taste and texture Reheat in the oven or in a hot skillet to bring back the crisp If you microwave the potatoes they lose their signature crunch.

Serving Suggestions

Serve these potatoes as the base for a breakfast hash with sautéed bell peppers onions and a fried egg Toss them with arugula or spinach while hot for a warm breakfast salad Pair with avocado toast or top with salsa for a bold brunch.

Creative Twists

Ingredient substitutions — Yukon gold potatoes also work well though they will be creamier less crisp You can swap avocado oil for any neutral high-heat oil such as canola or sunflower If avoiding nightshades leave out the paprika and add more dried thyme for herb-forward flavor Also try adding diced sweet potatoes or squash in the fall or finishing with fresh herbs like parsley or chives for brightness.

These potatoes disappear faster than anything else I make and leftovers can be used for lunch tossed in a wrap with greens and beans or frozen and reheated for a crispy meal any time.

Recipe FAQs

→ How do I get potatoes extra crispy?

Spread diced potatoes evenly on a large baking sheet and ensure they're not overcrowded. Pat potatoes dry before roasting to remove excess moisture for maximum crispiness.

→ Can I leave the skins on the potatoes?

Yes, leaving the skins on adds extra texture and flavor. Make sure to wash the potatoes thoroughly before dicing.

→ What dips go well with these potatoes?

Ketchup, vegan mayo, garlic aioli, or your favorite savory sauces pair well with crispy breakfast potatoes.

→ Can these potatoes be made ahead of time?

Yes, store roasted potatoes in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for best texture.

→ Is it necessary to use both types of paprika?

Using both smoked and regular paprika adds depth and a hint of smokiness, but you can use just one if preferred.

→ Are these potatoes suitable for a vegan diet?

Yes, all ingredients used are plant-based, making these potatoes suitable for vegan and vegetarian diets.