I always enjoy creating dishes with simple ingredients. My crispy breakfast potatoes combine Yukon Gold cubes tossed in olive oil, garlic powder, and paprika with a sprinkle of fresh parsley. They perfectly embody quick potato breakfast recipes and offer a satisfying crunch with a tender inside that makes mornings extra enjoyable.
I’m super excited to share this Crispy Breakfast Potatoes recipe with you! I first discovered this dish when I was searching for some fun Red Potato recipes for breakfast and immediately knew I had to try it.
I take about 1.5 lbs of potatoes, cut into 1/2 inch cubes, toss them in 3 tablespoons of olive oil, and season them with salt, a bit of ground black pepper, garlic powder, onion powder and paprika. Sometimes I add a pinch of dried rosemary to give it a little extra kick and I love garnishing with fresh parsley at the end.
These potatoes end up crispy on the outside and soft on the inside and they work perfectly with eggs or roasted vegetables. They are a great pick for a quick flip on your usual home style or brunch easy ideas and can really change up your morning breakfast routine!
Why I Like this Recipe
I like this recipe because when I roast the potatoes they always come out super crispy on the outside and soft on the inside which makes every bite so satisfying. I also enjoy how simple the recipe is and the fact that you can tweak the seasonings just a little bit. The mix of garlic, onion powder, paprika and even optional herbs like rosemary or thyme really makes the flavor pop for me. And it’s pretty fun to garnish it with fresh parsley at the end which makes the dish look as good as it tastes.
Ingredients
- Hearty potatoes loaded with carbohydrates giving you energy and a soft, crispy bite every time.
- Olive oil adds healthy fats that help crisp the potatoes and boosts the overall flavor.
- Salt brings out all the natural flavors, so its important to adjust it to your taste.
- Garlic powder infuses a lovly aroma and deepens the savory flavor of the dish.
- Paprika offers a mild smoky heat and a vibrant color to your breakfast potatoes.
- Onion powder adds a slight sweetness and extra depth, enhancing all other flavors.
- Fresh parsley brightens the dish with a touch of herbal freshness and color.
Ingredient Quantities
- 1.5 lbs potatoes (Yukon Gold or red potatoes), cut into 1/2 inch cubes
- 3 tablespoons olive oil
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Optional: a pinch of dried rosemary or thyme for an extra kick
- Optional: chopped fresh parsley for garnish
How to Make this
1. Preheat your oven to 425°F.
2. Cut your potatoes into about 1/2 inch cubes, try not to make them too uneven.
3. In a big bowl, add the potatoes, olive oil, salt, pepper, garlic powder, onion powder, and paprika.
4. If you like an extra kick, throw in a pinch of dried rosemary or thyme now.
5. Mix everything well so that each potato cube is coated in the oil and seasoning.
6. Spread the potatoes on a baking sheet lined with parchment paper in a single layer.
7. Roast them in the oven for about 30 to 35 minutes.
8. Stir the potatoes halfway through the cooking time so they cook evenly.
9. When they’re crispy on the outside and soft on the inside, remove them from the oven.
10. Garnish with chopped fresh parsley if you want, then serve them with eggs or roasted veggies and enjoy!
Equipment Needed
1. Oven
2. Cutting board
3. Sharp knife
4. Large mixing bowl
5. Measuring spoons
6. Baking sheet
7. Parchment paper
8. Spatula or large spoon
9. Optional: Tongs or fork for stirring midway through cooking
FAQ
Crispy Breakfast Potatoes Recipe Substitutions and Variations
- If you’re out of olive oil, try using avocado oil or canola oil. They work pretty good in the recipe too
- You can swap regular salt for kosher salt or sea salt. Just be careful, coz different salts have different saltiness
- No garlic powder? Fresh minced garlic works real well. Use about 1 small clove per 1/2 teaspoon garlic powder
- If you dont have paprika handy, a little smoked paprika adds a nice twist or even a pinch of chili powder if you likes it spicy
Pro Tips
1. Make sure all the potato cubes are about the same size, cause if some are bigger or smaller, at least some of them won’t get as crispy as they should.
2. Let the potatoes dry off a bit after slicing them instead of tossing wet ones into the oil, cuz too much moisture will make them less crunchy.
3. When you stir ’em halfway through, be gentle so you don’t break the cubes, but make sure every piece flips to get all that seasoning.
4. Try out that extra pinch of rosemary or thyme if you’re feelin’ a bit adventurous, but don’t go overboard or the spices might overpower the natural potato flavor.
Crispy Breakfast Potatoes Recipe
I always enjoy creating dishes with simple ingredients. My crispy breakfast potatoes combine Yukon Gold cubes tossed in olive oil, garlic powder, and paprika with a sprinkle of fresh parsley. They perfectly embody quick potato breakfast recipes and offer a satisfying crunch with a tender inside that makes mornings extra enjoyable.
4
servings
220
kcal
Equipment: 1. Oven
2. Cutting board
3. Sharp knife
4. Large mixing bowl
5. Measuring spoons
6. Baking sheet
7. Parchment paper
8. Spatula or large spoon
9. Optional: Tongs or fork for stirring midway through cooking
Ingredients
-
1.5 lbs potatoes (Yukon Gold or red potatoes), cut into 1/2 inch cubes
-
3 tablespoons olive oil
-
1/2 teaspoon salt (or more to taste)
-
1/4 teaspoon ground black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon paprika
-
Optional: a pinch of dried rosemary or thyme for an extra kick
-
Optional: chopped fresh parsley for garnish
Directions
- Preheat your oven to 425°F.
- Cut your potatoes into about 1/2 inch cubes, try not to make them too uneven.
- In a big bowl, add the potatoes, olive oil, salt, pepper, garlic powder, onion powder, and paprika.
- If you like an extra kick, throw in a pinch of dried rosemary or thyme now.
- Mix everything well so that each potato cube is coated in the oil and seasoning.
- Spread the potatoes on a baking sheet lined with parchment paper in a single layer.
- Roast them in the oven for about 30 to 35 minutes.
- Stir the potatoes halfway through the cooking time so they cook evenly.
- When they’re crispy on the outside and soft on the inside, remove them from the oven.
- Garnish with chopped fresh parsley if you want, then serve them with eggs or roasted veggies and enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 220kcal
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 7g
- Cholesterol: 0mg
- Sodium: 290mg
- Potassium: 1054mg
- Carbohydrates: 29g
- Fiber: 4g
- Sugar: 2g
- Protein: 3g
- Vitamin A: 34IU
- Vitamin C: 34mg
- Calcium: 17mg
- Iron: 0.5mg
