Crispy Oven Breakfast Potatoes

There’s something undeniably comforting about a plate of crispy breakfast potatoes alongside your morning eggs and coffee. In our house, weekend breakfasts are a cherished tradition, and for years, I struggled to perfect the art of truly crispy oven-baked potatoes. They were often… well, just okay. Sometimes soggy, sometimes unevenly cooked, never quite achieving that golden-brown, crunchy exterior we craved. Then, I stumbled upon a few game-changing techniques, tweaked a classic recipe, and finally cracked the code. Now, these Crispy Oven Breakfast Potatoes are a staple. The family devours them! Even my pickiest eater, who usually shies away from potatoes, can’t get enough of these golden nuggets. The secret? It’s all about the right potato, the right cut, and a few clever oven tricks to ensure maximum crispiness every single time. Get ready to transform your breakfast game – and your potatoes – with this unbelievably easy and utterly delicious recipe.

Ingredients

• Potatoes (2 lbs, about 4-5 medium): Russet or Yukon Gold potatoes are highly recommended for their starch content, which helps achieve ultimate crispiness. Russets will give you a fluffier interior and extra crispy exterior, while Yukon Golds offer a slightly creamier inside with a still wonderfully crispy outside.
• Olive Oil (4 tablespoons): Extra virgin olive oil is preferred for its flavor and health benefits, but avocado oil or melted coconut oil also work well. The oil is crucial for even browning and crisping in the oven.
• Salt (1.5 teaspoons): Kosher salt or sea salt is best for seasoning. Salt not only enhances flavor but also helps draw out moisture from the potatoes, contributing to crispiness.
• Black Pepper (1 teaspoon): Freshly ground black pepper adds a warm, subtle spice. Adjust to your taste.
• Garlic Powder (1 teaspoon): Garlic powder provides a savory depth of flavor that complements the potatoes beautifully.
• Onion Powder (1 teaspoon): Onion powder adds a touch of sweetness and savory notes, enhancing the overall flavor profile.
• Paprika (1 teaspoon): Smoked paprika or regular paprika will add a mild smoky flavor and beautiful color to the potatoes. Smoked paprika is particularly recommended for a richer taste.
• Dried Rosemary (1 teaspoon): Dried rosemary adds a fragrant, herbaceous aroma and flavor. You can also use dried thyme or oregano as alternatives.
• Optional: Fresh Parsley (2 tablespoons, chopped): Fresh parsley, added after cooking, provides a fresh, vibrant garnish and a subtle peppery flavor.

Instructions

1. Preheat Your Oven & Prepare Baking Sheet: Preheat your oven to 425°F (220°C). This high temperature is essential for achieving that desirable crispy exterior. Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze, but you can also lightly grease the baking sheet if preferred.
2. Wash and Cut the Potatoes: Thoroughly wash the potatoes under cold running water to remove any dirt. You don’t need to peel them for this recipe; the skins contribute to the rustic flavor and extra crispiness. Cut the potatoes into uniform, bite-sized cubes, about ¾ to 1-inch in size. Consistent size is key for even cooking. Smaller cubes will crisp up faster and more readily.
3. Parboil the Potatoes (Optional but Highly Recommended for Ultimate Crispiness): Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil and cook for 5-7 minutes, or until the potatoes are slightly tender but not fully cooked. They should be easily pierced with a fork but still hold their shape. Parboiling helps to partially cook the potatoes and create a slightly roughened surface, which will crisp up beautifully in the oven.
4. Drain and Dry the Potatoes Thoroughly: Drain the potatoes in a colander and let them steam dry for a few minutes. This step is crucial! The drier the potatoes are before roasting, the crispier they will become. You can even gently pat them dry with paper towels to remove excess moisture.
5. Toss with Oil and Seasonings: In a large bowl, toss the slightly cooled and dried potatoes with olive oil, salt, black pepper, garlic powder, onion powder, paprika, and dried rosemary. Ensure that the potatoes are evenly coated with the oil and seasonings. Use your hands to gently massage the seasonings into the potatoes for even distribution.
6. Arrange Potatoes on Baking Sheet: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the potatoes instead of roasting them and prevent crisping. If necessary, use two baking sheets to ensure a single layer.
7. Roast to Crispy Perfection: Roast in the preheated oven for 25-35 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through cooking. Flipping ensures even browning on all sides. Keep an eye on them towards the end of the cooking time to prevent burning. The cooking time may vary slightly depending on your oven and the size of the potato cubes.
8. Optional: Broil for Extra Crispiness (Watch Carefully): For extra crispy potatoes, you can broil them for the last 1-2 minutes of cooking time. Be extremely vigilant during broiling, as potatoes can burn quickly under the broiler. Watch them closely and remove them from the oven as soon as they reach your desired level of crispiness.
9. Garnish and Serve: Once the potatoes are perfectly crispy and golden brown, remove them from the oven. If desired, sprinkle with fresh chopped parsley for a fresh, vibrant finish. Serve immediately and enjoy the irresistible crunch!

Nutrition Facts

(Per serving, based on 6 servings, approximate values and can vary based on specific ingredients and portion sizes)

• Serving Size: Approximately 1 cup
• Calories: 220 kcal
• Fat: 10g

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients used.

Preparation Time

• Prep Time: 20 minutes (includes washing, chopping, and parboiling)
• Cook Time: 25-35 minutes
• Total Time: 45-55 minutes

These Crispy Oven Breakfast Potatoes are relatively quick to prepare, especially considering the delicious and satisfying result. Parboiling adds a little extra time but is well worth it for the superior texture and crispiness. This recipe is perfect for a weekend brunch or a hearty weekday breakfast.

How to Serve

These Crispy Oven Breakfast Potatoes are incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions:

• Classic Breakfast Side: Serve alongside scrambled eggs, fried eggs, omelets, or frittatas for a complete and satisfying breakfast or brunch.
• With Breakfast Meats: Pair them with crispy bacon, breakfast sausage, ham, or Canadian bacon for a hearty protein-packed meal.
• Breakfast Burritos or Tacos: Dice the crispy potatoes and add them as a filling to breakfast burritos or tacos for extra texture and flavor.
• Potato Hash: Combine these crispy potatoes with diced onions, bell peppers, and your choice of protein (like sausage or chorizo) to create a flavorful breakfast hash.
• Topped with Eggs Benedict: Instead of English muffins, try serving Eggs Benedict on a bed of these crispy potatoes for a unique and delicious twist.
• With Dips and Sauces: Serve them as a side dish with dipping sauces like ketchup, hot sauce, ranch dressing, aioli, or sour cream.
• Breakfast Bowls: Build a breakfast bowl with a base of crispy potatoes, topped with eggs, avocado, black beans, salsa, and cheese.
• As a Snack: Enjoy them on their own as a satisfying and savory snack, especially when dipped in your favorite sauce.

Additional Tips for Extra Crispy Oven Breakfast Potatoes

1. Choose the Right Potato: High-starch potatoes like Russet or Yukon Gold are your best bet for crispy oven potatoes. Their lower moisture content and higher starch content contribute to a fluffy interior and crispy exterior.
2. Uniform Potato Size is Key: Cut the potatoes into evenly sized cubes. This ensures that they cook at the same rate and crisp up uniformly. Unevenly sized potatoes will result in some being undercooked and others being overcooked or burnt.
3. Don’t Skip Parboiling (For Maximum Crispiness): While optional, parboiling the potatoes is a game-changer for crispiness. It partially cooks the potatoes, creating a slightly roughened surface that browns and crisps up beautifully in the oven.
4. Dry the Potatoes Thoroughly: Moisture is the enemy of crispiness. After parboiling and draining, ensure the potatoes are completely dry before tossing them with oil and seasonings. Patting them dry with paper towels is highly recommended.
5. Use Enough Oil and Distribute Evenly: Don’t skimp on the oil! Olive oil (or another high-heat oil) is essential for browning and crisping. Make sure the potatoes are evenly coated with oil to prevent sticking and promote even cooking.
6. Don’t Overcrowd the Baking Sheet: Give the potatoes space to breathe! Overcrowding the baking sheet will cause them to steam instead of roast, resulting in soggy potatoes. Spread them in a single layer, and use two baking sheets if necessary.
7. High Oven Temperature is Crucial: Roasting at a high temperature (425°F/220°C) is essential for achieving crispiness. The high heat helps to quickly evaporate surface moisture and create that golden-brown, crunchy exterior.
8. Flip Halfway Through Cooking: Flipping the potatoes halfway through roasting ensures even browning and crisping on all sides. This simple step makes a significant difference in the overall texture and appearance.

Frequently Asked Questions (FAQ)

Q1: Can I use different types of potatoes for this recipe?

A: Yes, while Russet or Yukon Gold are highly recommended for their crispiness, you can use other types of potatoes like red potatoes or fingerling potatoes. However, keep in mind that they may not get as crispy as Russets or Yukon Golds due to their lower starch content. You might need to adjust cooking time slightly.

Q2: Can I make these potatoes ahead of time?

A: For the best texture, these potatoes are best served immediately after cooking when they are at their crispiest. However, you can parboil the potatoes ahead of time and store them in the refrigerator for up to a day. When ready to cook, simply dry them thoroughly, toss with oil and seasonings, and roast as directed. Reheating cooked potatoes will likely result in a less crispy texture.

Q3: What if my potatoes are not getting crispy enough?

A: Several factors can contribute to soggy potatoes. Ensure your oven is preheated to the correct temperature (425°F/220°C). Make sure you are not overcrowding the baking sheet. Dry the potatoes thoroughly after parboiling. You can also increase the roasting time slightly or broil for the last minute or two (watching very carefully) to enhance crispiness.

Q4: Can I add other seasonings to these potatoes?

A: Absolutely! Feel free to customize the seasonings to your liking. Consider adding chili powder for a bit of heat, Italian seasoning for an herbaceous flavor, or Cajun seasoning for a spicy kick. You can also experiment with fresh herbs like thyme or oregano instead of rosemary.

Q5: Can I make these potatoes without parboiling?

A: Yes, you can skip the parboiling step if you are short on time. However, parboiling significantly contributes to the crispiness of the potatoes. If you skip parboiling, you may need to increase the roasting time slightly to ensure the potatoes are cooked through and crispy.

Q6: How do I store leftover crispy breakfast potatoes?

A: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Keep in mind that they will lose some of their crispiness as they cool and are stored.

Q7: How do I reheat leftover crispy breakfast potatoes?

A: To reheat leftover potatoes and try to revive some crispiness, spread them in a single layer on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through. You can also try reheating them in an air fryer for a few minutes for crispier results. Microwaving is not recommended as it will make them soggy.

Q8: Can I use a different oil instead of olive oil?

A: Yes, you can use other high-heat oils such as avocado oil, vegetable oil, canola oil, or melted coconut oil. Olive oil is preferred for its flavor and health benefits, but these alternatives will also work well for roasting the potatoes.

Print