Crispy Breakfast Potatoes

Bowl of roasted potatoes on a blue striped napkin.

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.

5 from 1 vote

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Prep Time 5

Cook Time 55

Total Time 1

Course Breakfast, Brunch, Side Dish

Cuisine American

Servings 8 (8-10 as a side dish)

Calories 192 kcal

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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