Nothing beats a side of Crispy Breakfast Potatoes alongside your favorite morning dishes. The secret to getting them perfectly crisp is par-boiling the potatoes first, then roasting them in the oven. This simple method creates a golden, crunchy exterior with a soft, fluffy center that melts in your mouth every time.
No savory breakfast is complete without a side of golden spuds. Sometimes, potatoes can even be the main character, like in this sweet potato hash. And while those potatoes are cooked in a skillet, these babies are roasted in the oven for the crunchiest bite.
Serve your breakfast potatoes alongside eggs, toast, bacon, or just about anything worth getting out of bed for. Heck, eat them on their own- or dare I say it-serve them with dinner. They are potatoes after all!
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Key ingredient
Potatoes! Opt for a good starchy potato such as Russets or Yukon Gold. I love the baby Dutch yellow potatoes for their convenience and waxy skin that crisps up perfectly. I often see them sold in bags (Honey Gold® bite-sized potatoes) is an example.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
Remember, the key to my crispy breakfast potatoes is boiling them first, until just pierced with a knife. This helps to get rid of excess starch and promotes even cooking. Skip this step, and you risk potatoes that are browned on the outside but unpleasantly firm in the center.
Step 1. Add the potatoes and salt to a large pot. Add enough cold water so that the potatoes are covered 1-2 inches. Cover, and bring to a boil, continue to cook until the potatoes are fork tender (about 10-15 minutes).
Step 2. Drain the potatoes, and leave them in the pot for about a minute, allowing the steam to escape. Remove to a cutting board and cut into even pieces. Return to the pot and shake the potatoes to rough up the edges.
Step 3. To a large baking sheet, add the potatoes in a single layer. Toss with olive oil, salt, pepper, and herbs (if using). Roast in the oven at 425°F for 20 minutes.
Step 4. After 20 minutes, flip the potatoes (and rotate pans if using multiple), add additional oil, and roast for another 18-25 minutes or until golden and crispy.
*These are abbreviated instructions. The full list of directions is in the recipe card below.
👩🍳Expert tips
- Don't peel the potatoes. The skin is thin enough for roasting, and will give you nice crispy edges.
- Line your baking pans. To ensure the potatoes won't stick (and for easy, breezy clean-up), line your baking pans with aluminum foil or parchment paper.
- Don't crowd the pan. Placing too many potatoes on your baking pan to cook will create steam, which is the exact opposite of what you want to happen. Use multiple pans if needed, so they turn out nice and crunchy.
- Let the potatoes dry slightly after boiling. Letting that steam escape right after boiling will ensure a crispier bite.
- Rough them up. Giving them a little shake (after boiling and after the steam escapes) creates more surface area, leading to crispier edges. If shaking is too much of a workout, whack them with the back of a spoon to rough up the edges.
Variations
While these breakfast potatoes shine on their own, they can be made with any number of flavors and spices.
- Herbs- Add a mix of fresh or dried herbs such as parsley, chives, oregano, or thyme.
- Aromatics- Toss in some onions, garlic, and/or peppers alongside the potatoes for extra flavor.
- Spices- Cumin and smoked paprika add a nice smoky flavor.
- Bacon fat- Use leftover bacon fat in place of the olive oil for roasting.
Serving suggestions
Serve a side of breakfast potatoes with just about any main dish. They go especially well with all things savory.
- Eggs- Benedict, Florentine, fried or scrambled, nothing goes better with eggs than potatoes (ok, maybe bacon does-hey serve both!).
- Savory dishes and casseroles- Like this strata or this quiche.
- French toast and waffles- Especially the savory ones, like my green chili waffle and parmesan French toast.
Storage and prep
Let the potatoes cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. For the best texture, reheat in a hot oven (375°F) or skillet to bring back that crispy exterior. While you can certainly microwave them to reheat, they will lose their crispiness.
Frequently asked questions
Yukon Gold or Russet potatoes work best for roasting. The skin is edible with both varieties. When looking for Yukon Gold potatoes, some bags are labeled specifically as Yukon Gold, while others are labeled as yellow or gold potatoes. Still, all are similar yellow-fleshed varieties that can be used interchangeably in roasting recipes. I love to use baby potatoes for their convenient size.
Perfect pairing
Serve breakfast potatoes with these popular dishes.
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📖Recipe
Crispy Breakfast Potatoes
Equipment
- large pot
- collander/strainer
- 2 large rimmed baking sheets (lined with aluminum or parchment for easy clean-up; optional)
Ingredients
- 3 pounds (48 ounces) potatoes, such as baby Yukon Gold or russets (no need to peel them)
- 1 tbsp + 2 teaspoon Kosher or fine sea salt, plus more to taste
- ¼ cup olive oil, divided, plus more if needed
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1-2 tablespoon chopped fresh herbs (rosemary, parsley, chives, sage, etc., optional)
Instructions
- Preheat the oven to 425℉. Line 2 large rimmed baking sheets with aluminum foil or parchment paper (optional for easier clean-up).
- Add the potatoes to a large pot (leave smaller baby potatoes whole, and cut larger potatoes into evenly sized chunks). Cover with cold water by 1-2 inches, season with 1 tablespoon of salt, cover, and bring to a boil. Cook for 10-15 minutes, until the potatoes are just tender (easily pierced with a knife, but still holding their shape).3 pounds (48 ounces) potatoes, such as baby Yukon Gold or russets, 1 tablespoon + 2 teaspoon Kosher or fine sea salt, plus more to taste
- Drain the potatoes and let them sit for a minute or two so the steam can escape. If you're using baby potatoes, cut them in half and return them to the pot. Give the pot a gentle shake to rough up the edges (or tap them with a spoon if needed). Spread the potatoes out in a single layer on the baking sheets, then toss with half of the oil, the remaining 2 teaspoons of salt, pepper, and herbs, if using.1 tablespoon + 2 teaspoon Kosher or fine sea salt, plus more to taste, ¼ cup olive oil, divided, plus more if needed, 1 teaspoon freshly ground black pepper, plus more to taste, 1-2 tablespoon chopped fresh herbs (rosemary, parsley, chives, sage, etc., optional)
- Roast at 425°F for 20 minutes. Remove from the oven, drizzle with the remaining oil, flip the potatoes, and rotate the pans for even browning. Return to the oven and roast for another 18-25 minutes, until golden brown and crispy. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately.
Notes
- This recipe is easy to scale up or down. Plan on about 4-6 ounces of potatoes per person for a breakfast side (8-10 servings). For a smaller batch, use 1½ pounds of potatoes and halve the remaining ingredients.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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