Crispy Breakfast Potatoes Recipe

Potatoes are garnished with fresh herbs.

5 from 1 vote

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

Cook Time30

Resting Time30

Total Time1 15

Course: Breakfast, brunch

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

1 skillet
1 stockpot

Ingredients

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

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.

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