These golden and crispy breakfast potatoes taste just like that fancy brunch place you’ve been meaning to try.
When I make breakfast on the weekends for my family of five, there’s a good chance I’m serving up a side of my favorite starch. Usually, it’s in the form of hash browns or corned beef hash, if I have the time. But lately, I’ve been really digging straight-up breakfast potatoes.
I blame Le Rêve, a local patisserie and café in the neighborhood. They make this amazing steak and eggs, but the surprising showstopper is the potatoes. Ever since, I’ve been trying my hand at making them at home, and this recipe delivers. And I should know. I’ve tried a lot of breakfast potatoes over the years—griddled diner style, oven-roasted, even the frozen bagged nonsense. This version has become a family favorite.
This recipe starts with a quick boil (don’t skip it), then moves to a skillet where the fresh rosemary, garlic, butter, and smoked paprika do their thing. In the end, you’ll get a pile of crispy and tender potatoes that just might steal some real estate from your main meal.
Are These Breakfast Potatoes Healthy?
Well, it’s potatoes cooked in oil and butter. Need I say more? But hey, potatoes have potassium, vitamin C, and some fiber, so that’s a plus. Still, these are not low-fat, low-carb, or low-calorie. Of course, you could compromise by skipping the butter for more olive oil, which has healthy fats. If you’re using a nonstick pan, you could also halve the olive oil. Or just enjoy this recipe as is! Everything in moderation, right?
To make it vegan or suitable for those who are lactose intolerant, simply use a plant-based butter.
Do I Really Have To Boil The Potatoes?
Yes. You really do. It’s called parboiling, which is a fancy way of saying to partially boil the potatoes (see step one in the recipe instructions). You want the potatoes fork-tender, but not fully cooked. Parboiling softens the inside so they crisp up in the pan without burning. It’s ten minutes of effort that makes all the difference. Raw potatoes straight into the skillet just aren’t the same. I cooked my potatoes in the pan for years before discovering parboiling. I’m not going back, and neither will you after you give this method a try!
How Do I Store Leftovers?
Store any leftovers in an airtight container and refrigerate for up to 4 days. While you could reheat in the oven, the skillet works best for texture. An air fryer also works. Either way, lightly brush the potatoes with a bit of olive oil so they crisp up nicely.
Serving Suggestions
These breakfast potatoes are a perfect companion to Sunny Side-Up Eggs or a classic Cheese Omelet. They’re also a delightful side to Breakfast Sausage and bacon. For vegetarians, pair them with Roasted Tomatoes and a pile of Sautéed Spinach. And you know what’s never a bad idea? A Broccoli-Cheddar Quiche!
Ingredients
- 1 pound russet potatoes
- 1 tablespoon olive oil
- Sprig fresh rosemary
- 2 cloves garlic
- Pinch of salt and pepper
- 1 tablespoon butter
- 1/4 teaspoon smoked paprika powder
Instructions
- Peel the potatoes and dice them into bite-sized pieces. Put the potatoes in a large pot of boiling water.
- Cook for 8–10 minutes. Strain through a sieve and let cool.
- Heat the olive oil, rosemary, and mashed garlic cloves in a large skillet on medium-high. Once hot, add the potatoes and season them with a pinch of salt and pepper.
- Cook the potatoes for 8–10 minutes, tossing them every 2 minutes. Once the potatoes are golden brown and crispy, add the butter and season them with the smoked paprika powder.
Tips & Notes:
- Add the garlic and rosemary early to infuse the potatoes with the oil.
- Toss the potatoes every 2 minutes when frying for that even brown color and to prevent sticking.
- Add the paprika and butter after the potatoes are crisped to prevent the butter from burning and the paprika from becoming too intense.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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