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This crispy breakfast potatoes recipe is seasoned to perfection and has everything you need in a breakfast side!
Try serving these delicious potatoes with Scrambled Eggs or our Classic Chorizo recipe.
We Love Crispy Potatoes!
Crispy breakfast potatoes are one of my favorite things to eat for breakfast. I love them on the side of an Omelet, French Toast, Pancakes, Waffles, and more.
They complete many different breakfast meals.
Why we love them:
- Easy. All you need are some russet potatoes and spices and you’re all set!
- Quick. They are so easy and quick to make on a moment’s notice.
- Make ahead. I often make this breakfast potatoes recipe ahead of time and warm them up when I need to serve them.
Ingredients
- russet potatoes – you can also use Yukon Gold potatoes.
- olive oil – or canola oil or vegetable oil to give a crispy texture.
- garlic salt with parsley flakes
- dried parsley – you can also use minced fresh parsley or other fresh herbs like rosemary or thyme.
- black pepper – other flavors you can add include onion powder, smoked paprika, and cayenne pepper.
How to make Breakfast Potatoes
- PREP. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Peel potatoes and cut into ½-inch cubes.
- SEASON. Place diced potatoes in a large resealable plastic bag and add olive oil, garlic salt, parsley, and pepper. Toss until potatoes are coated and pour onto the prepared baking sheet.
- BAKE. Bake for 20–22 minutes, then set the oven to broil. Broil for a few minutes to help crisp and brown potatoes.
Skillet Directions
Using a 12-inch skillet or larger, place olive oil (plus 1 tablespoon butter) and potatoes in a large skillet over medium heat. Add potatoes and cook for 8-10 minutes, tossing occasionally. Season with garlic salt, pepper, and parsley while cooking.
Recipe Tips
- For extra flavor:
- Veggies. Add green bell pepper, red bell pepper, or a mix of both.
- Fresh herbs. Depending on what dish you plan to serve the potatoes with, try fresh thyme, rosemary, or oregano.
- Cheese. Add a bit of parmesan cheese during the last 5-10 minutes of roasting or frying time.
- Serving suggestions. These easy breakfast potatoes make great sides to any breakfast meal like Breakfast Pizza, Breakfast Tacos, and Breakfast Burritos.
Storing Tips
- STORE leftovers in an airtight container in the refrigerator.
- To reheat, pop them into the microwave for about 30 seconds. You can also heat them on the stove for a few minutes over medium-high heat until they are heated through.
- FREEZING potatoes doesn’t yield the best results. I recommend putting them into another dish like Breakfast Burritos and then freezing them.
- The potatoes will still be a little grainy when reheated, but it will be less noticeable if mixed with other ingredients!
For More Breakfast Sides:
Bacon in the Oven
23 mins
Homemade Applesauce
37 mins
Scrambled Eggs
9 mins
Breakfast Sausage Recipe
15 mins
Breakfast Potatoes Recipe
This crispy breakfast potatoes recipe is seasoned to perfection and has everything you need in a breakfast side!
Ingredients
- 1½ pounds russet potatoes, (about 4 potatoes)
- 2 tablespoons olive oil
- 1 teaspoon garlic salt with parsley flakes
- ½ teaspoon dried parsley
- pepper, to taste
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Peel potatoes and cut into ½-inch cubes.
- Place potatoes in a large resealable plastic bag and add olive oil, garlic salt, parsley and pepper. Toss until potatoes are coated and pour onto the prepared baking sheet.
- Bake for 20–22 minutes, then set the oven to broil. Broil for a few minutes to help crisp and brown potatoes.
Video
Notes
Skillet directions. Combine olive oil and 1 tablespoon butter in a large skillet over medium heat. Add potatoes and cook for 8–10 minutes, tossing occasionally. Season with garlic salt, parsley, and pepper while cooking.
Serving ideas. Use these potatoes in breakfast burritos and tacos.
Nutrition
Serving: 0.5cup, Calories: 98kcal, Carbohydrates: 15g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 295mg, Potassium: 355mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 5mg, Calcium: 11mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We have six kids, four are convinced they hate potatoes unless I make these! They are super simple to make, super tasty, and go great with a variety of breakfast foods! I’ve made them for bigger family meals like Christmas morning and run-of-the-mill Saturday morning breakfasts.
LOL! I don’t blame them! They are one of my favorite ways to eat potatoes!
A breakfast sPread ISN’T complete WITHOUT potatoes! I know these seem to simple to need a recipe but i appreciate all the info you include along with the RECIPES yOu share.
My family’s favorite breakfast side!!
I love how delicious these are! My 3 boys just ate them up so I probably need to make a double batch next time.
These are my husband’s favorite! Thanks for the recipe!
What a great recipe for potatoes! Sounds delicious with some scrambled eggs!
Love to but these In BREAKFAST burritos!
Potatoes are always a staple at breakfastime. Its one of the reasons I always have potatoes around. I can peel potatoes pretty fast now. These take no time to make. So much better than the store bought ones.
these have such a great taste. They are perfect in breakfast burritos!
Oh, these were a hit with my family! They were incredibly easy to make & had just enough flavor! Perfect alone or in a burrito!