Breakfast Potatoes (So Crispy!)

Rachel Perlmutter
Rachel PerlmutterCulinary Producer at The Kitchn
I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly. In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate. Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!
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published Aug 11, 2024
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These are so crunchy you can’t hear your own thoughts. (Seriously.)

Serves4 to 6

Prep10 minutes

Cook40 minutes to 1 hour 10 minutes

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Jump to Recipe
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I don’t think I need to sell you too hard on a breakfast potato. Who doesn’t love a crispy-edged potato with a soft, creamy interior? That’s right — no one!

While I love any roasted potato, my favorite little trick to make them even crispier is parboiling. If you boil the potatoes until they are nearly tender, then rough them up a bit, it makes the edges extra craggy, crispy, and delicious.

Even if you need to skip parboiling, these potatoes are perfectly crispy. Plus, they go with everything, because you can customize them to almost any breakfast (and beyond!). Swap out the spices, use a different cooking fat, sprinkle with different herbs, or add a little cheese — just keep the technique the same and you’ll get that signature crunch every time.

Credit: Photo: Erik Bernstein; Food Styling: Rachel Perlmutter

Why You’ll Love It

  • You can make them extra-crunchy, if you want! Take the extra step to par-boil the potatoes and rough up the edges for the crispiest, craggiest edges (they’re still delicious without this step if you’re short on time).
  • They’re the perfect side, any time. Whether you have them for breakfast, breakfast-for-dinner, or any meal in between, a crunchy spiced potato is always welcome.

Key Ingredients in Breakfast Potatoes

  • Potatoes. For buttery and creamy potatoes, start with Yukon gold potatoes. They’re less starchy than russets, and yield a more concentrated flavor and creamier texture.
  • Spices. A combination of garlic powder, onion powder, smoked paprika, and optional chili powder form a flavorful crust on the outsides of the potatoes.
  • Fat. Use olive oil, melted butter, rendered bacon fat, or any fat you like to add flavor and help the potatoes crisp up.

How to Make Breakfast Potatoes

  1. Boil the potatoes (optional). Cut the potatoes in 1 1/2-inch chunks and boil until almost knife-tender. Drain the potatoes, then shake in the colander or stir gently with a fork to rough up the edges. This creates extra-crunchy edges, but it’s optional. You can always cut the potatoes and proceed to the next step.
  2. Season the potatoes. Place the potatoes on a rimmed baking sheet and drizzle with olive oil, butter, or rendered bacon fat; spices; and salt. Toss to coat and spread in an even layer.
  3. Bake the potatoes. Roast the potatoes, stirring every 20 minutes, until golden-brown and very crispy. Sprinkle with chopped parsley or cilantro and serve.
Credit: Photo: Erik Bernstein; Food Styling: Rachel Perlmutter

Helpful Swaps

  • Swap any of the spices for your own custom blend. Chipotle powder, cumin, and dried rosemary are all good options. You can also opt for a spice blend instead like tangy za’atar, Old Bay, or harissa paste depending on your breakfast spread.
  • Top with chives or other fresh herbs instead of parsley.
  • Sprinkle breakfast potatoes with Parmesan, feta, or cheddar cheese.

Storage and Make-Ahead Tips 

  • The potatoes can be cut and placed in the pot with the water and kosher salt and kept at room temperature for up to 4 hours before cooking. 
  • Leftover potatoes can be refrigerated in an airtight container for up to 4 days. They make a great base for a breakfast hash or as a filling for breakfast burritos.

What to Serve with Breakfast Potatoes

Comments

Breakfast Potatoes Recipe

These are so crunchy you can’t hear your own thoughts. (Seriously.)

Prep time 10 minutes

Cook time 40 minutes to 1 hour 10 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 pounds

    Yukon Gold potatoes

  • 1 tablespoon

    (if boiling the potatoes) plus 1 teaspoon kosher salt, divided, plus more as needed

  • 1/4 cup

    olive oil, melted butter, or bacon fat

  • 1/2 teaspoon

    chili powder (optional)

  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    onion powder

  • 1/2 teaspoon

    smoked paprika

  • 2 tablespoons

    finely chopped fresh parsley leaves or cilantro (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF.

  2. Cut 2 pounds Yukon gold potatoes into 1 1/2-inch chunks (no need to peel). Optional: If you’d like extra-crispy potatoes, place them in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are almost knife tender but not totally soft, about 10 minutes. Drain in a colander, then shake the colander or stir gently with a fork to rough up the edges of the potatoes.

  3. Place the potatoes on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, melted butter, or melted bacon fat. Sprinkle with the remaining 1 teaspoon kosher salt, 1/2 teaspoon chili powder if desired, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Add the potatoes and toss to coat. Arrange into a single layer.

  4. Roast, stirring every 20 minutes, until golden-brown and very crisp, 40 to 60 minutes total. Taste and season with more kosher salt as needed. Garnish with 2 tablespoons finely chopped fresh parsley or cilantro if desired.

Recipe Notes

Make ahead: The potatoes can be cut and placed in the pot with the water and kosher salt and kept at room temperature for up to 4 hours before cooking.

Storage: Leftover potatoes can be refrigerated in an airtight container for up to 4 days.

Filed in:
Side Dish
Vegetables
Potatoes
Root Vegetables
Breakfast