Easy Breakfast Potatoes
These crispy breakfast potatoes are fluffy inside and perfectly golden outside — made right in your oven or skillet for the ultimate weekend brunch side.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat (preferred) or nonstick foil.
Peel potatoes and dice into ½-inch cubes. Pat the cubes dry with paper towels or spread them on a flat surface in a single layer for about 15-20 minutes.
Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Yellowblissroad →Chef's Notes
Notes
Dry potatoes thoroughly for best crispiness.
Spread in a single layer with space between pieces.
Don’t overcrowd — use two pans if needed.
Flip once during cooking.
Reheat in air fryer or oven to re-crisp.
Try russet potatoes for extra crunch.
Soak in cold water before drying for even better texture.
Toss with fresh herbs before serving.
Skillet Cooking Method (optional)
Heat 2-3 Tbsp oil in a large skillet over medium-high heat.
Add potatoes and cook undisturbed for 4-5 minutes to develop a crust.
Flip once, reduce heat slightly, and cook another 6-8 minutes until tender and crispy.
Pro Tip: Use a cast iron skillet for best results — it holds heat evenly and builds crisp edges.
Storage: Store any leftover potatoes in an airtight container in the fridge for up to 4-5 days.
Freezing: Spread on a baking sheet and freeze in a single layer for 2 hours or until potatoes are firm. Transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Re-crisp in oven or air fryer at 400°F for 10 minutes. You can also use a hot skillet. Avoid microwaving – it softens the texture.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
i just made them and they’re so good
If you like breakfast potatoes this recipe is for you. I like potatoes, even wrote a song about them. Will be making this recipe for the rest of my life, I'm 71. Making my second batch this morning. When reheating I place the frozen potatoes in a non stick pan over medium low heat for about 15-20 minutes. Adjust the spices to your liking, although I find them to be just about perfect. Of all the vegetables I like the potatoe the best! Thanks for the recipe!
These were as easy as promised and tasted so much better than the frozen Ore-Ida ones from the store. Thx!
Great and simple potato recipe. I love them and they taste even better with some spicy seasonings from FlatIron Pepper Company
My family loves these potatoes! They have become a regular part of our breakfasts. Great flavor!
These came out perfect. Very tasty with a nice crisp. This recipe is a keeper! Thank you!
Did you make this recipe?
Leave a Comment