Golden Crispy Breakfast Potatoes
These perfectly seasoned breakfast potatoes are crispy on the outside and soft on the inside, making them the ultimate morning side dish.
recipesbynani.comThere is nothing quite like the smell of seasoned potatoes hitting a hot pan in the morning. These breakfast potatoes are a staple in my kitchen because they go perfectly with eggs, bacon, or even a simple slice of toast.
My secret to getting that perfect golden crust is to avoid crowding the pan. If you give the potato cubes a little space to breathe, they crisp up beautifully instead of steaming in the skillet.
🧺 Ingredients
- 2 pounds Yukon gold potatoes, cut into 1 inch cubes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chopped parsley
👩🍳Instructions
- 1
Place your potato cubes in a large pot and cover them with cold water, then bring the water to a boil.
- 2
Cook the potatoes for about 5 minutes until they are slightly tender but still firm, then drain them well.
- 3
Heat the olive oil in a large heavy skillet over medium high heat.
- 4
Add the potatoes to the skillet in a single layer and cook them for about 10 to 15 minutes, stirring occasionally so all sides get golden brown.
- 5
Sprinkle the paprika, garlic powder, onion powder, salt, and pepper over the potatoes and toss well to coat.
- 6
Remove from the heat and garnish with fresh parsley before serving warm.
💡 Tips
These taste best when served right away while they are still crispy. If you have leftovers, store them in an airtight container in the fridge and reheat them in a pan rather than the microwave to keep them from getting soggy.
Made this recipe? Let us know how it went.
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