Crispy Breakfast Potatoes are so easy to make on your stove top with a handful of simple ingredients! They’re so crispy on the outside, fluffy on the inside and flavorful as can be from fresh rosemary, garlic and a medley of bold seasonings. They’re always my favorite item on my breakfast plate!

A rectangular serving plate is topped with crispy breakfast potatoes.

Crispy Breakfast Potatoes

You know those mornings when you’re downright starving? Maybe you had a little bit too much fun the night before or maybe you just waited too long to eat. Whatever the case may be, nothing quite hits the spot like some flavor-packed crispy breakfast potatoes! Enjoy them all by themselves or top them with poached eggs or scrambled eggs.

And while they are deliciously flavored with rosemary, garlic and lots of seasonings, these potatoes also hit the spot when served with a little ketchup on the side. Honestly… I don’t think there’s a bad way to enjoy potatoes this good. When I serve them up at brunch parties with friends or with my family on Saturday mornings, they’re always the first thing to disappear!

You can also feel free to play around with the seasonings a little bit. Make them spicy with some crushed red pepper flakes, swap the smoked paprika for regular, or omit the salt for a low-sodium option. There’s tons of room for creativity. As long as you follow the step by step process accordingly, you’ll still end up with fluffy potatoes that have the best crispy exterior.

Cubed potatoes are placed next to a small bowl of seasoning.

How to Make Crispy Breakfast Potatoes

Take a quick look at how easy this breakfast potatoes recipe is! For more details about ingredients and instructions, scroll down to the recipe card below.

  1. Boil the potatoes. Boil a pot of salted water. While it’s heating up, peel the potatoes and dice them into 1-inch cubes. Add the chopped potatoes to the boiling water and cook for just 3-4 minutes. Drain and pat them dry with a paper towel.
  2. Season. Spread the potatoes in an even layer on a baking sheet. Let them adjust to room temperature. While they’re cooling off, combine all of the seasonings (garlic powder, onion powder, smoked paprika, salt and cayenne) together in a bowl. Sprinkle half of the spices all over the potatoes. Toss to coat.
  3. Prepare the oil and butter. Add the butter, oil, garlic and rosemary to a skillet over medium-high heat. Once the oil is hot and the garlic begins to sizzle, remove both the garlic and rosemary from the pan.
  4. Cook the potatoes. Add the potatoes to the skillet. Try to make sure they’re in a single layer – work in batches if needed. Flip every few minutes and make sure they’re crispy and golden on all sides.
  5. Season again. Once the potatoes are crispy and fully cooked, transfer them to a bowl and season with the remaining seasoning. Serve right away with freshly chopped rosemary. Enjoy!
cast iron skillet with silicon handle sleeve

This Cast Iron Skillet from Lodge is my favorite cookware. A true workhorse in the kitchen, this pan is priced under $30. A must have in your cooking arsenal.

This post may contain affiliate links which won’t change your price but will share some commission.

Potatoes are garnished with fresh herbs.

Storing and Reheating

Let the crispy potatoes fully cool to room temperature prior to storing in an airtight container in the fridge for 3-4 days. To reheat, I recommend using the air fryer or oven so the potatoes maintain their desired crispy consistency.

Variations to Try

Here are just a few ways to personalize your breakfast potatoes:

  • Spicy – Add more cayenne powder or crushed red pepper flakes to spice up your potatoes!
  • Change the oil – Olive oil is my favorite to use, but you can swap it for avocado oil instead if you’d like.
  • Low sodium – Simply omit the salt and use unsalted butter to make this a low sodium recipe.
Fresh herbs garnish a platter filled with crispy potatoes.

Start the day with more of my favorite savory breakfast recipes!

For more easy breakfast ideas, follow us on Instagram and Facebook!

Potatoes are garnished with fresh herbs.

Get the Recipe: Crispy Breakfast Potatoes Recipe

Indulge in crispy breakfast potatoes bursting with flavor! Potatoes are pan-fried to a golden brown and seasoned with a delightful blend of spices, offering a warm, smoky, and slightly spicy kick.
5 from 1 vote


  • 1 1/2 pounds russet potatoes
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 garlic cloves, smashed with the side of a knife
  • 1 large sprig of rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne, optional
  • chopped rosemary, optional


  • 1 skillet
  • 1 stockpot


  • Bring a pot of salted water to a boil.
  • While the water is heating, peel the potatoes and cut into 1 inch cubes.
  • Add the potatoes to the pot and cook for 3-4 minutes. Drain and pat the potatoes dry with a towel.
  • Spread the potatoes out on a baking sheet and allow to come to room temperature.
  • In small bowl, whisk together the garlic powder, onion powder, smoked paprika, salt and cayenne. Sprinkle 1/2 the spice mixture over the potatoes and toss to coat.
  • Add the butter, olive oil, garlic and rosemary to a large skillet over medium high heat. When the oil is hot and the garlic starts to sizzle, remove the garlic and rosemary from the pan.
  • Add the potatoes to the skillet in a single layer and cook for 2-3 minutes. Flip the potatoes over every few minutes to ensure they brown evenly. When the potatoes are crispy and golden, transfer to a serving bowl and sprinkle with the remaining seasoning.
  • Serve immediately sprinkled with chopped rosemary.


To reheat, arrange the potatoes in a single layer on a large baking sheet and heat in the oven at 425˚F for 10 minutes or until crispy.
Calories: 207kcal, Carbohydrates: 22g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 245mg, Potassium: 494mg, Fiber: 2g, Sugar: 1g, Vitamin A: 293IU, Vitamin C: 7mg, Calcium: 21mg, Iron: 1mg