Breakfast potatoes make a perfect addition to any breakfast! These potatoes are crispy and golden on the outside with a light and fluffy interior. They’re mild but with a light peppery kick thanks to the addition of paprika!
Some mornings I’m a night owl, other mornings a morning person — but these potatoes always make me want to get up and cook. Combining potatoes with breakfast is pure genius: they’re comforting, versatile, and simple to prepare.
Why I love breakfast potatoes:
These potatoes are:
• easy to make
• filling and satisfying
• a great source of morning energy
• ideal for make-ahead meals
• adaptable to many diets and flavor preferences
Breakfast potatoes ingredients:
• Potatoes: Yukon Golds crisp up beautifully and stay tender inside; russets are a great alternative.
• Olive oil: Helps spices adhere and promotes even browning. Substitute a neutral oil if preferred. I don’t recommend butter here because it can burn and won’t brown the potatoes the same way.
• Paprika: Adds a mild, peppery sweetness and an appealing color.
• Oregano: Brings a subtle earthy note.
• Garlic powder: Prevents burning while delivering classic garlic flavor—no fresh grating required.
• Salt: Essential to season the potatoes well.
• Chives or parsley (optional): For a fresh finish.
How to make breakfast potatoes:
1. Peel and wash your potatoes (or scrub well if leaving skins on). Cut into roughly 1-inch cubes.
2. Parboil: Place the potatoes in a large pot, add cold water to cover by about 1 inch, and add a pinch of salt. Bring to a boil over high heat and cook until just fork-tender, about 10–15 minutes.
3. Drain well and transfer the potatoes to a baking dish or a 12-inch cast iron skillet. Toss with olive oil, paprika, oregano, garlic powder, and salt so they’re evenly coated. Spread into a single layer with minimal overlap.
4. Bake at 375°F for 25–35 minutes, until the exterior is golden and crisp. Finish with chopped chives or parsley if desired and serve warm.
Make ahead breakfast potatoes:
These potatoes are ideal for prepping ahead. Parboil and cool the potatoes, then store them in an airtight container in the fridge for up to one week or freeze for up to three months. When ready to eat, finish them in the oven or skillet until crisp. Proper storage keeps texture and flavor intact.
Skillet breakfast potatoes:
To make these on the stovetop, follow the same prep and parboil steps. Transfer the drained potatoes to a large skillet, add oil and spices, then cook over medium heat for 15–20 minutes, tossing occasionally, until golden and crisp.
Work in batches if needed so the potatoes form a single layer with minimal overlap—this ensures even browning. Cast iron is especially good because it retains heat and helps develop a deep golden crust.
Check out more recipes:
• Garlic Roasted Potatoes
• Pancakes
• Mashed Potatoes
• Carrot Muffins
• Blueberry Scones
If you try this recipe, please leave a comment and review — I love hearing your feedback! Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Crispy Breakfast Potatoes Recipe
5 from 20 reviews
- Author: Mimi
- Total Time: 50 minutes
- Yield: 4 servings (approx.)
Description
These breakfast potatoes are crispy on the outside and tender inside with a subtle smoky pepper flavor from paprika—an easy and tasty addition to any breakfast spread.
Ingredients
- 1 & ½ pounds Russet or Yukon Gold potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¾ teaspoon salt, or more to taste
- Fresh chopped chives or parsley, for topping (optional)
Instructions
- Peel (or scrub if leaving skins on) and cut potatoes into 1-inch cubes. Rinse to remove excess starch.
- Place potatoes in a pot, cover with cold water by about 1 inch, and add a pinch of salt. Bring to a boil and cook until just fork-tender, 10–15 minutes.
- Preheat your oven to 375°F.
- Drain well and transfer the potatoes to a 9×13-inch baking dish or a 12-inch cast iron skillet. Add oil, garlic powder, oregano, paprika, and salt. Toss so all pieces are coated and spread into an even layer.
- Bake at 375°F for 25–30 minutes, until the potatoes are golden and crisp. Garnish with chopped chives if desired and serve warm.
Equipment
12″ Cast Iron Pan
9×13″ Ceramic Baking Dish
Vegetable Peeler
Notes
You can leave potato skins on if you prefer—just scrub them well. Peeling is optional based on your preference.
Storage: Store cooled potatoes in an airtight container in the fridge for up to one week, or freeze up to three months in a freezer-safe container or heavy-duty bag.
Reheating: Preheat oven to 350°F. Spread potatoes in a single layer on a baking sheet and bake 10–15 minutes until warmed through. Add 5 extra minutes if reheating from frozen.
- Prep Time: 10 minutes
- Cook Time: 10–35 minutes
Enjoy!