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.
Prep Time15 minutesmins
Cook Time30 minutesmins
Resting Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast potatoes, crispy potatoes, pan fried potatoes
Servings: 6
Calories: 207kcal
Author: Kellie
Cost: $5
Equipment
1 skillet
1 stockpot
Ingredients
1 1/2poundsrusset potatoes
3tablespoonsbutter
3tablespoonsolive oil
2garlic clovessmashed with the side of a knife
1large sprig of rosemary
1teaspoongarlic powder
1teaspoononion powder
1/2teaspoonsmoked paprika
1/2teaspoonkosher salt
1/4teaspooncayenneoptional
chopped rosemaryoptional
Instructions
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.
Notes
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.