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Homemade Breakfast Potatoes

This dish involves roasting and pan-frying diced potatoes seasoned with herbs and spices to create crispy, golden exterior with tender interior. The potatoes are cut into evenly-sized pieces, cooked until browned, and finished with a crunchy texture and savory aroma. Final appearance includes crispy edges and a fluffy interior, ready to be served as a flavorful breakfast side.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups potatoes russet or Yukon Gold, peeled and diced
  • 2 tablespoons olive oil for roasting and frying
  • 1 teaspoon paprika for flavor and color
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • to taste salt
  • optional fresh herbs (e.g., parsley, chives) for garnishing

Equipment

  • Baking sheet
  • Skillet or frying pan
  • Cutting Board
  • Chef's Knife
  • Spatula

Method
 

  1. Preheat the oven to 425°F (220°C). Spread diced potatoes evenly on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, paprika, garlic powder, and black pepper. Toss to coat uniformly, then roast for 15 minutes or until golden brown and crispy around the edges.
  2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully transfer the roasted potatoes into the skillet in a single layer. Allow them to cook undisturbed for about 3-4 minutes until the bottoms develop a deep golden color and crispness.
  3. Use a spatula to flip the potatoes and cook for another 3-4 minutes, stirring occasionally, until they are evenly browned and crispy on all sides. You should hear a gentle sizzling sound and see a consistent golden crust forming.
  4. Remove the potatoes from heat and transfer to a serving dish. Garnish with freshly chopped herbs if desired. Serve immediately to enjoy their crispy texture and savory aroma.
    4 cups potatoes

Notes

For extra crunch, you can broil the potatoes for an additional 2 minutes after frying. Adjust seasoning to taste. Best served hot as a breakfast side dish.