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    Recipes » Breakfast Recipes

    Breakfast Potatoes

    Published: Feb 9, 2018 · Modified: Aug 17, 2020 by Marissa Stevens · 60 Comments

    Gluten FreePaleoVegetarianMediterraneanWhole30Vegan

    This post may contain affiliate links.

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    The secret to the best Breakfast Potatoes is a quick boil and shake before roasting to crispy perfection. All of those crispy edges! Silky in the middle, buttery and crisp on the outside and so easy to make! 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!

    Crispy Breakfast Potatoes Served on a White Platter

    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.

    Jump to:
    • Ingredients You Need to Make Breakfast Potatoes
    • Recipe Options
    • How to Make Breakfast Potatoes
    • Recipe Video
    • Breakfast Potatoes
    • 💬 Comments

    Full disclosure, I hadn't had much success making crispy breakfast potatoes myself either. But then a few years ago, I came across this recipe from Clotilde of Chocolate & Zucchini. She called the recipe Perfect Roasted Potatoes. She wasn't exaggerating.

    Ingredients You Need to Make Breakfast Potatoes

    Breakfast Potatoes Ingredients on a white marble board.
    • Potatoes: ideally Yukon Gold potatoes (peeled or unpeeled)
    • Avocado Oil: or other neutrally flavored high heat oil
    • Kosher Salt: or about half the amount of fine sea salt

    Recipe Options

    I've titled these breakfast potatoes, but they would be equally welcome on a dinner or lunch plate (just as these Cheesy Potatoes are - have you tried them?). Serve as a hearty side dish or pile into breakfast burritos. And feel free to spice these up with black pepper, cayenne, smoked paprika, garlic powder, or onion powder.

    You can also use this technique to make Skillet Potatoes or Brabant Potatoes if you'd like to have your oven free.

    This is one of those easy recipes that's all about technique. It's unusual, and kind of fun.

    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 7-9 minutes, until tender on the outside and firm in the middle.

    Adding Diced Potato to Saucepan
    Adding water to cover potatoes
    Bring water and potatoes to boil
    Cover and simmer

    Step 2 - Strain out the boiling water. Cover with the lid and shake until fuzzy (this is what makes them so crispy!)

    Strain out boiling water
    Shake Parboiled Potatoes until fuzzy
    fuzzy parboiled potatoes

    Step 3 - Drizzle with a generous amount of olive oil and gently toss to coat.

    drizzle with olive oil
    gently stir 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.

    potatoes spread in a single layer on a prepared baking sheet
    season breakfast potatoes with salt

    Step 5 - Bake until crispy on the outside and creamy in the middle. Devour!

    Recipe Video

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    Breakfast Potatoes

    Marissa Stevens
    My favorite breakfast potato recipe - potatoes are extra crispy on the outside and creamy in the middle.
    5 from 10 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Breakfast, Side Dish
    Cuisine American
    Servings 4 people
    Calories 250 kcal

    Ingredients
      

    • 2 pounds Yukon Gold potatoes diced
    • ¼ 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 for 7-9 minutes, until potatoes are tender on the outside, but still firm in the center. 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

    1. You can also use red potatoes for this recipe. I don't recommend russet potatoes as they're less likely to hold their shape.
    2. If you prefer a neutral flavored oil, avocado oil is a good option.

    Nutrition

    Calories: 250kcalCarbohydrates: 28gProtein: 5gFat: 13gSaturated Fat: 1gSodium: 22mgPotassium: 936mgFiber: 5gVitamin C: 25.8mgCalcium: 68mgIron: 7.4mg
    Keyword brunch, Christmas morning, Easter breakfast, easy, gluten free, vegan, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    Crispy Breakfast Potatoes served on a white platter with a silver spoon.

    More Breakfast Recipes

    • Sweet Potato Hash Browns
    • Skillet Potatoes
    • Sweet Potato Bread
    • Breakfast Quiche

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sam says

      November 17, 2022 at 8:59 am

      5 stars
      Perfect! Easy

      Reply
      • Marissa Stevens says

        November 17, 2022 at 1:19 pm

        So glad you enjoyed these, Sam!

        Reply
    2. Kay says

      March 07, 2022 at 5:07 pm

      5 stars
      Very tasty, thanks! And double thanks for the photos 🙂

      Reply
      • Marissa Stevens says

        March 09, 2022 at 10:41 am

        My pleasure, Kay! So glad you enjoyed these.

        Reply
    3. Susan says

      October 13, 2021 at 3:46 pm

      5 stars
      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!

      Reply
      • Marissa Stevens says

        October 13, 2021 at 3:53 pm

        I love that, Susan! So glad you and your family are enjoying these!

        Reply
    4. Nina says

      November 28, 2019 at 10:52 am

      Ive been making these for a while now, but just wanted to say This is hands down the yummiest potato recipe I've ever tried and keep coming back to....and I've tried what seems like em all! Definitely my go to, so simple but oh so good! Thank you!

      Reply
      • Marissa says

        December 03, 2019 at 4:11 pm

        I love to hear this, Nina! Thank you for coming back to let me know!

        Reply
    5. liSA says

      December 23, 2018 at 2:35 pm

      This sounds good! Do you think I could boil them, drain and shake, and then refrigerate and bake the next morning?

      Reply
      • Marissa says

        December 23, 2018 at 3:56 pm

        Hi, Lisa! That's a great question...I haven't tried that before, but I think it should work. My only concern would be the potatoes drying out, so be sure to cover tightly before refrigerating. If you try it, let me know how it goes. 🙂

        Reply
        • Jess says

          May 13, 2019 at 3:41 pm

          Help! Probably a stupid question but I don’t have parchment paper! Is this a huge deal? 🥴

          Reply
          • Marissa says

            May 13, 2019 at 4:06 pm

            Hi Jess! Not a stupid question at all! Coat your baking sheet generously with oil (to keep the potatoes from sticking) in addition to tossing the potatoes in oil and your potatoes should turn out crisp and delicious!

            Reply
    6. Andrina Mathew says

      December 03, 2018 at 10:43 am

      5 stars
      wow, what a great. yummiest dish

      Reply
      • Marissa says

        December 03, 2018 at 11:36 am

        Thank you, Andrina!

        Reply
    7. Brian Feeney says

      May 06, 2018 at 7:33 am

      5 stars
      Unbelievably easy to make and VERY good.

      Reply
      • Marissa says

        May 06, 2018 at 8:41 am

        So glad you enjoyed them, Brian! Thanks for coming back to let me know!

        Reply
    8. Kevin O'Leary says

      February 14, 2018 at 6:58 am

      Trust me...I'm just as picky about my breakfast potatoes as you are! I need these on my plate very soon!

      Reply
      • Marissa says

        February 15, 2018 at 10:18 am

        Yes you do! 😉 Thank you, my friend!

        Reply
    « Older Comments

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