This post may contain affiliate links. Please read our disclosure policy.
The secret to the best Breakfast Potatoes is a quick boil and shake before roasting to crispy perfection. All of those crispy edges make these potatoes silky in the middle and buttery-crisp on the outside. Everyone needs a recipe for easy breakfast potatoes that taste amazing, and this is my favorite. Try it once and I bet it will be yours too.
I never learn. When we’re at a restaurant and I see ‘breakfast potatoes’ on the menu, I always think, “Oh, that sounds so good.” Then they arrive and I’m usually disappointed. I want them to be piping hot, crispy on the outside and creamy in the middle, with a salt sting. It’s a lot to ask I know. Full disclosure, I hadn’t had much success making crispy breakfast potatoes myself either. But then a few years ago, I came across this parboil and shake technique from Clotilde of Chocolate & Zucchini and I’ve never looked back.
“We call these “fuzzy potatoes” and they are the most requested form of potato in our house. We have them for dinner In place of roasted or mashed potato. Thanks!”
susan
Table of Contents
Ingredients to Make Breakfast Potatoes
- Yukon Gold Potatoes: These have the perfect balance of starch and moisture for crispy edges and creamy centers. Peel them if you like, but it’s not essential.
- Olive Oil: The oil helps create those crispy edges. You’ll want enough to coat each piece of potato generously.
- Kosher Salt: Essential for seasoning both the cooking water and the finished potatoes. Add enough to give that perfect salt sting.
Recipe Options
- Add some spice: Black pepper, cayenne, smoked paprika, garlic powder, or onion powder are all spices that work well here.
- Make them for dinner: These potatoes work perfectly for any meal of the day, just like my Cheesy Potatoes.
- Try them in burritos: With some scrambled eggs, bacon and cheese, they make an excellent filling for breakfast burritos.
- Switch cooking methods: Use the same parboil and shake technique for Skillet Potatoes or Brabant Potatoes if you prefer to keep your oven free.
4 Recipe Tips
- About the size: Cut your potatoes into roughly 1-inch cubes – any smaller and they’ll fall apart when boiling.
- Watch the boil time: You want the outsides tender but centers still firm for the best texture.
- Test the shake: Your potatoes should look slightly fuzzy after shaking. If not, give them another shake to roughen up those edges.
- Give them space: Spread potatoes in a single layer with room between pieces – crowding leads to steaming instead of crisping.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and pop them in a 400°F oven for about 10 minutes until they’re hot and crispy again. I don’t recommend microwaving – they’ll lose their crispy texture. While you can store and reheat these potatoes, they’re at their absolute best right out of the oven, when they’re piping hot with perfectly crispy edges.
This is one of those easy recipes that’s all about technique. It’s unusual, and kind of fun. Once you try this method of boiling and shaking before roasting, you’ll never go back to plain roasted potatoes – the extra step is worth it for those irresistibly crispy edges and creamy centers.
How to Make Breakfast Potatoes
Step 1 – Add diced potatoes to a saucepan and cover with just enough water to cover. Add a big pinch of salt and bring to boil. Reduce heat; cover and simmer until tender on the outside and firm in the middle.
Step 2 – Strain out the boiling water. Cover with the lid and shake until fuzzy (this is what makes them so crispy!) Drizzle with a generous amount of olive oil and gently toss to coat.
Step 4 – Spread on a parchment lined baking sheet in a single layer, giving each potato cube room to crisp up. See how they look like a sloppy mess? But look at the next photo! The fuzzy edges attach to the potato cubes and make them extra crispy all the way around. Bake until crispy on the outside and creamy in the middle. Devour!
Breakfast Potatoes
Video
Ingredients
- 2 pounds Yukon Gold potatoes diced
- 1/4 cup olive oil or more
- kosher salt
Instructions
- Preheat oven to 425ºF.
- Line a baking sheet with parchment paper.
- Add raw potato cubes to a saucepan and pour in enough water just to cover them. Add a generous pinch of salt. Bring to boil over medium-high heat. Reduce heat slightly and simmer until potatoes are tender on the outside, but still firm in the center (5 to 8 minutes). With the lid, carefully strain out the water.
- Cover saucepan with lid and, with potholders on each hand, grip the sides of the saucepan, securing the lid. Shake several times. Check to see if the potatoes look fuzzy. If not, shake again.
- Add olive oil to potatoes and gently stir to coat. Pour potatoes onto prepared baking sheet and spread them into a single layer, do your best to give each piece of potato a little room.
- Bake for 30 to 35 minutes until crispy and golden brown outside and creamy in the middle. Season to taste with kosher salt and serve.
Notes
- You can also use red potatoes for this recipe. I don’t recommend russet potatoes as they’re less likely to hold their shape.
- If you prefer a neutral flavored oil, avocado oil is a good option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These turned out awesome! I was trying to use the rest of a bag of Yukon golds and got creative with the spices. Crispy, easy, and delicious!
I’m so glad these were a hit, Nicole! Thank you for coming back to let me know.
Oh no, Ripley! I’ve cooked them a bit too long myself a few times, but if the centers are still at all firm, they’ll still crisp up in the oven.