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!
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 recipe from Clotilde of Chocolate & Zucchini. She called the recipe Perfect Roasted Potatoes. She wasn’t exaggerating.
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 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.
Step 2 – Strain out the boiling water. Cover with the lid and shake until fuzzy (this is what makes them so crispy!)
Step 3 – 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.
Step 5 – Bake until crispy on the outside and creamy in the middle. Devour!
Breakfast Potatoes Recipe Video
Breakfast Potatoes
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 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
- 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.
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!
I love to hear this, Nina! Thank you for coming back to let me know!
This sounds good! Do you think I could boil them, drain and shake, and then refrigerate and bake the next morning?
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. 🙂
Help! Probably a stupid question but I don’t have parchment paper! Is this a huge deal? 🥴
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!
wow, what a great. yummiest dish
Thank you, Andrina!
Unbelievably easy to make and VERY good.
So glad you enjoyed them, Brian! Thanks for coming back to let me know!
Trust me…I’m just as picky about my breakfast potatoes as you are! I need these on my plate very soon!
Yes you do! 😉 Thank you, my friend!
Hey Marissa…! I am also chef and I love potatoes and this looks soooooo good & delicious, and more beautiful pictures as well, I will try to making this in upcoming breakfast….Thanks for sharing…..!
Thank you, Samantha!
I really need these in my life!! Delicious!
I’ve made roasted potatoes in the way you describe but not breakfast potatoes. Oh my goodness the crispy crunch on those! I can hardly bear it!
Sharing on FB!
haha, thank you so much, Helen!!
I agree…everyone does need an easy recipe for quick and delicious breakfast potatoes! Thanks for providing us with a beauty!
aww, you’re welcome! Thanks, Annie! xo
I do that little shake method too! All those messy bits are the BEST! Love all your instructional pics and steps, Marissa! Once again, you hit it out of the park! You have the yumminess recipes, my friend! Wondering…I bet these would be awesome ‘poutine’ style…I mean, what doesn’t taste good smothered in cheese and gravy?? Hope you’re having a wonderful weekend! XO
aww, thank you, Dawn! I have a confession: I’ve never tried poutine…but you have me wanting to. 😉
yum these look gorgeous and i know they taste great. it must be a very English way of cooking potatoes as i have seen jamie oliver and nigella and other english cooks do them this way. fabulous!
Oh wow, I didn’t know that. It’s such a great method – really makes a world of difference!
You’ve cracked the code!! We LOVE our breakfast potatoes, but we’re often disappointed by the restaurant ones too. Who would have thought that giving them a little shake would make such a difference? Trying this very soon!!
I’m so excited for you to try them, Katherine!
Oh my goodness! I love potatoes (Although I try staying away from them as much as possible), and I certainly look forward to the Christmas season as baked/roasted potatoes are the must. I won’t normally consider potatoes for breakfast, but these pictures have made me think of a large skillet of roasted potatoes on this weekend…probably with an egg (Certainly with a runny yolk)…and probably with avocado slices on the side. Oh gosh, I shouldn’t have stopped by your blog before going to sleep 🙂
haha, thanks, Ben! And YES to the egg with the runny yolk!
Hi Marissa! Fuzzy potatoes – you made me laugh out loud! There is nothing worse that soggy potatoes. I like them just the way you have made them, nice and crispy! I like to boil fingerling potatoes, smash them a bit and fry them in garlic
butter.
oohhh, that sounds so good, Dorothy!
Thanks for sharing this recipe Marissa! We always love breakfast potatoes when we go out for breakfast, and I have yet to perfect them at home!
I hope you’ll give these a try, Mary Ann!
I love breakfast potatoes when done well – these are a thing of beauty. You’ve gotten the perfect texture here!
aww, thank you very much, Jessie!
Have I ever mentioned just how much I love potatoes? LOVE THEM SO MUCH! These really do look perfect 🙂
haha, you and me too! Thank you, Kelsie!
Shake until fuzzy, eh? That sounds quite intriguing! I must admit that I’ve never cooked potatoes like this before, but they sound so darned delicious that I’m going to have to give ’em a shot soon. Thanks for the tips! 🙂
Fantastic! Thanks, David!
I completely agree that it’s tough to find good breakfast potatoes in restaurants. But when you do, you’ve found a keeper. 🙂 I’ve been craving a big breakfast and will be trying this recipe. Thanks!
I love to hear that! Thank you, Karen!
I’m excited to finally try these potatoes this morning!
Awesome! Can’t wait to hear what you think, Carey.
Wow! Delicious! These will impress your guests:) Thanks Marissa for another great recipe!
Yay! Thank you so much, Carey!
Wow! Those look fantastic. I too always want restaurant breakfast potatoes to be better than they ever are.
Thanks Heather. 😉 It’s funny because the potatoes always look so good and taste meh.
Ugh, don’t you hate when restaurant food is a disappointment? Good thing homemade is an option! These look awesome 🙂
Thanks, Sarah!
I had no idea there was a technique to make them crisy! Shake and swirl until fuzzy. Got it! I love potatoes (especially crispy ones), so I’m loving this recipe. Pinned!
Thanks, Kristi!
This is how we do it too (the shaking about) but we also add a bit of polenta to make it crispier. I also like a combo of butter and oil for flavour 🙂
That’s a great idea, Lorraine! I’ll try that next time.
Great! They look delicious! I shall try them tomorrow, as they’ll be perfect with the curried spinach & vegetables I’m planning. Thank you, Marissa.
Christine
cicampbellblog.wordpress.com
Thanks, Christine! I hope they turn out perfectly.
I’ll have to try this technique, not long ago I boiled potatoes then put them on the grill but it didn’t work out at all and they just proceeded to fall apart. One place I’ve been that has excellent potatoes for brunch is Old Salt in NE Portland. Thanks for the tip!
That’s great to know! We going to Portland later this month, we’ll have to go to Old Salt for breakfast…thanks, Mary!