Breakfast Potatoes
These crispy breakfast potatoes feature golden, perfectly seasoned cubes with a wonderfully crunchy exterior and fluffy, tender interior. Using a simple two-step cooking method perfected over years of weekend brunches, this foolproof recipe delivers restaurant-quality results in just 35 minutes using pantry staples you likely already have on hand.
Equipment
- Large cast iron skillet or heavy-bottomed pan - 12-inch recommended for even heat distribution
- Sharp chef's knife - For uniform dicing
- Cutting board
- Wooden spoon or spatula
- Medium mixing bowl
- Measuring spoons
- Paper towels - For drying potatoes — critical for crispiness
Ingredients
Potatoes & Oil
- 2 lbs russet potatoes - 900g, peeled and diced into 1/2-inch cubes; Yukon gold potatoes can be substituted for a creamier texture
- 3 tbsp olive oil or vegetable oil - divided; use a high smoke point oil such as vegetable, canola, or light olive oil
Seasonings
- 1 tsp garlic powder
- 1 tsp smoked paprika - regular paprika can be substituted
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp sea salt - plus more to taste
- 1/2 tsp black pepper
Vegetables & Butter
- 1 medium yellow onion - about 1 cup or 150g, diced into 1/4-inch pieces
- 1 medium red bell pepper - about 1 cup or 150g, diced into 1/4-inch pieces, seeds and membranes removed
- 2 tbsp unsalted butter
Garnish
- 2 tbsp fresh parsley - chopped
Instructions
- Peel and rinse the russet potatoes, then pat them completely dry with paper towels. Cut into uniform 1/2-inch cubes and place in a medium bowl.
- Add garlic powder, smoked paprika, onion powder, dried thyme, salt, and pepper to the bowl, then drizzle with 2 tablespoons of oil. Toss until every cube is evenly coated and let sit for a few minutes.
- Dice the yellow onion into 1/4-inch pieces and the red bell pepper into 1/4-inch dice, then set aside in a small bowl.
- Heat the cast iron skillet over medium-high heat for 2–3 minutes, then add the remaining 1 tablespoon of oil and swirl to coat.
- Add the seasoned potato cubes in a single layer and cook undisturbed for 5–6 minutes until a golden crust forms on the bottom. Cook in batches if needed to avoid crowding.
- Flip the potatoes and continue cooking for another 5–6 minutes, flipping every few minutes, until all sides are golden and the potatoes are fork-tender inside. Reduce heat to medium if browning too quickly.
- Push the potatoes to the edges of the skillet, add butter to the center, then sauté the onion and bell pepper in the melted butter for 3–4 minutes until the onions are translucent. Toss everything together.
- Taste and adjust seasoning, cook for another 2–3 minutes until heated through, then remove from heat and sprinkle with fresh parsley. Serve immediately.
Notes
- Dry thoroughly: Patting the potatoes completely dry — or letting them air-dry for 10 minutes — is the single most important step for achieving crispy results.
- Hot pan is essential: Preheat the skillet for 2–3 minutes before adding oil and potatoes; a cold pan causes steaming instead of crisping.
- Don't overcrowd: Potatoes piled on top of each other will steam and turn soggy — use a large skillet or cook in batches.
- Resist stirring: Let potatoes sit undisturbed for several minutes so a golden crust can develop before flipping.
- Cut uniformly: Keeping cubes the same size ensures even cooking so none are raw while others burn.
- Parboil shortcut: For faster cooking, parboil potato cubes in salted boiling water for 3–4 minutes, drain, and dry thoroughly before pan-frying to cut total cook time in half.
- Potato substitutions: Russets give the crispiest results; Yukon golds offer a creamier interior. Avoid red potatoes as they stay too firm and won't develop the same golden crust.
- Make-ahead: Dice potatoes the night before and store submerged in cold water in the fridge to prevent browning. Drain and dry very well before cooking.
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in an air fryer at 375°F for 5–8 minutes for the crispiest results.
- Variations: Try Southwestern (add cumin, chili powder, jalapeño, cheddar), Loaded (bacon, cheddar, sour cream, green onions), or Italian (Italian seasoning, diced tomatoes, fresh garlic, Parmesan).
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 610mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 35mgCalcium: 4mgIron: 8mg
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