Breakfast Potatoes

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

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.

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!