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This crispy breakfast potatoes recipe is seasoned to perfection and has everything you need in a breakfast side!
Try serving these delicious potatoes with Scrambled Eggs or our Classic Chorizo recipe.
We Love Crispy Potatoes!
Crispy breakfast potatoes are one of my favorite things to eat for breakfast. I love them on the side of an Omelet, French Toast, Pancakes, Waffles, and more.
They complete many different breakfast meals.
Why we love them:
- Easy. All you need are some russet potatoes and spices and you’re all set!
- Quick. They are so easy and quick to make on a moment’s notice.
- Make ahead. I often make this breakfast potatoes recipe ahead of time and warm them up when I need to serve them.
Ingredients
- russet potatoes – you can also use Yukon Gold potatoes.
- olive oil – or canola oil or vegetable oil to give a crispy texture.
- garlic salt with parsley flakes
- dried parsley – you can also use minced fresh parsley or other fresh herbs like rosemary or thyme.
- black pepper – other flavors you can add include onion powder, smoked paprika, and cayenne pepper.
How to make Breakfast Potatoes
- PREP. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Peel potatoes and cut into ½-inch cubes.
- SEASON. Place diced potatoes in a large resealable plastic bag and add olive oil, garlic salt, parsley, and pepper. Toss until potatoes are coated and pour onto the prepared baking sheet.
- BAKE. Bake for 20–22 minutes, then set the oven to broil. Broil for a few minutes to help crisp and brown potatoes.
Skillet Directions
Using a 12-inch skillet or larger, place olive oil (plus 1 tablespoon butter) and potatoes in a large skillet over medium heat. Add potatoes and cook for 8-10 minutes, tossing occasionally. Season with garlic salt, pepper, and parsley while cooking.
Recipe Tips
- For extra flavor:
- Veggies. Add green bell pepper, red bell pepper, or a mix of both.
- Fresh herbs. Depending on what dish you plan to serve the potatoes with, try fresh thyme, rosemary, or oregano.
- Cheese. Add a bit of parmesan cheese during the last 5-10 minutes of roasting or frying time.
- Serving suggestions. These easy breakfast potatoes make great sides to any breakfast meal like Breakfast Pizza, Breakfast Tacos, and Breakfast Burritos.
Storing Tips
- STORE leftovers in an airtight container in the refrigerator.
- To reheat, pop them into the microwave for about 30 seconds. You can also heat them on the stove for a few minutes over medium-high heat until they are heated through.
- FREEZING potatoes doesn’t yield the best results. I recommend putting them into another dish likeBreakfast Burritosand then freezing them.
- The potatoes will still be a little grainy when reheated, but it will be less noticeable if mixed with other ingredients!
For More Breakfast Sides:
Bacon in the Oven
23 mins
Homemade Applesauce
37 mins
Scrambled Eggs
9 mins
Recipe Video
Breakfast Sausage
15 mins
5 from 10 votes
Breakfast Potatoes Recipe
By: Lil’ Luna
This crispy breakfast potatoes recipe is seasoned to perfection and has everything you need in a breakfast side!
Servings: 4
Prep: 5 minutes mins
Cook: 25 minutes mins
Total: 30 minutes mins
Ingredients
- 1½ pounds russet potatoes about 4 potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic salt with parsley flakes
- ½ teaspoon dried parsley
- pepper to taste
Instructions
Preheat the oven to 400°F.
Line a baking sheet with parchment paper and set aside.
Peel potatoes and cut into ½-inch cubes.
Place potatoes in a large resealable plastic bag and add olive oil, garlic salt, parsley and pepper. Toss until potatoes are coated and pour onto the prepared baking sheet.
Bake for 20–22 minutes, then set the oven to broil. Broil for a few minutes to help crisp and brown potatoes.
Video
Notes
Skillet directions. Combine olive oil and 1 tablespoon butter in a large skillet over medium heat. Add potatoes and cook for 8–10 minutes, tossing occasionally. Season with garlic salt, parsley, and pepper while cooking.
Serving ideas. Use these potatoes in breakfast burritos and tacos.
Nutrition
Serving: 1cup, Calories: 196kcal, Carbohydrates: 31g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 590mg, Potassium: 710mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 10mg, Calcium: 23mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Breakfast
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Categorized as: American Recipes, Breakfast, Cuisines, Recipes, Sides
About Kristyn
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
More About Kristyn
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