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! 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.

Ingredients You Need to Make Breakfast Potatoes

• 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.

Serve With

• Breakfast Quiche
• Sausage Quiche
• Asparagus Frittata

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!