Crispy Breakfast Potatoes

These crispy breakfast potatoes have quickly become one of my favorite ways to start the day. They are perfectly crisp on the outside while staying soft and fluffy inside, making them a versatile side that pairs beautifully with eggs, vegetables, or just about any breakfast dish.

I first made these on a sleepy weekend morning when I wanted something hearty but simple. Now they show up on our breakfast table regularly because everyone loves how crispy they get.

Gather Your Ingredients

• Russet potatoes: ideal for roasting because their starchy flesh crisps up beautifully; choose firm, unblemished potatoes
• Avocado oil: has a high smoke point, perfect for roasting at high temperatures and adds a subtle richness
• Garlic powder: offers deep savory notes without the moisture of fresh garlic
• Onion powder: helps create a rounded flavor base
• Paprika powder: adds mild sweetness and color
• Smoked paprika powder: infuses a smoky warmth mimicking grilled flavor
• Dried thyme: freshens the dish with an herbal touch
• Dried oregano: adds earthiness to complement the thyme
• Sea salt: enhances all flavors; using flaky sea salt at the end adds a lovely crunch
• Freshly ground black pepper: provides a bright bite, freshly ground is best for aroma
• Chipotle powder optional: adds a subtle heat and smoky kick; use sparingly to avoid overpowering

How to Make It

Sauté the Aromatics:

This dish focuses more on roasting than sautéing but getting your oil and spice mixture well combined is key. Before you begin roasting, make sure your spice blend is ready to sprinkle evenly.

Prepare the Potatoes:

Start by washing and peeling the potatoes, although leaving the skin on adds texture and nutrients if you prefer. Dice the potatoes into even small cubes roughly one inch each to ensure they cook evenly. Use a clean paper towel to pat them dry thoroughly so they crisp rather than steam.

Coat in Oil and Spices:

Spread the diced potatoes on a large baking sheet with enough space so they do not crowd each other. Drizzle with avocado oil and toss to coat completely. In a bowl, mix garlic powder, onion powder, paprika powder, smoked paprika, dried thyme, oregano, sea salt, black pepper, and chipotle powder if using. Sprinkle this mixture evenly over the potatoes and toss again to distribute the spices thoroughly.

Roast Until Crispy:

Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Place the baking sheet in the oven and roast the potatoes for 15 minutes. After this, gently toss the potatoes to flip them so all sides get exposure to heat. Switch your oven to broil and cook for another 10 minutes to achieve the signature crispy exterior. If you do not have a broiler, keep the oven at 450 degrees but watch closely to prevent burning.

Serve with flair:

Once done, you can serve these potatoes by themselves sprinkled with flaky sea salt, or alongside scrambled eggs, roasted vegetables, or any savory breakfast items you like. They also pair well with ketchup or hot sauce for dipping.

One of my favorite ingredients is smoked paprika because it adds depth and a subtle smoky flavor that feels indulgent but stays balanced. I remember making this recipe for a lazy weekend breakfast with friends; the potatoes were such a hit that everyone asked for seconds before we even touched the eggs.

Flavor Boosters

Seasonal adaptations include adding a pinch of cinnamon or nutmeg to the spice mix to warm up the flavor profile in cooler months. In summer, fresh chopped herbs like parsley or chives sprinkled on top after roasting add brightness and a fresh note.

Serving Suggestions

Serving these crispy potatoes alongside scrambled eggs with fresh herbs or with a side of sautéed greens makes a balanced breakfast plate. They also work well as a hearty dinner side dish paired with roasted chicken or grilled vegetables. For a vegan brunch, toss with sautéed mushrooms and spinach or include them in a breakfast burrito.

Creative Twists

Try sweet potatoes for a different texture that adds a natural sweetness, though they cook slightly faster so adjust roasting times accordingly. Experimenting with root vegetables like turnips or parsnips alongside the potatoes adds variety depending on what’s in season.

This recipe balances simplicity and flavor perfectly, making it a breakfast favorite that’s easy to prepare yet impressive to serve.

Recipe FAQs

→ What type of potatoes work best?

Russet potatoes are ideal because they become crispy on the outside and soft inside when roasted.

→ How do I ensure the potatoes get crispy?

Spread the cubed potatoes in a single layer on the baking sheet and pat them dry before oiling to reduce moisture.

→ Can I use other oils besides avocado oil?

Yes, oils with a high smoke point like sunflower or canola oil work well for roasting.

→ What’s the purpose of broiling at the end?

Broiling adds extra crispiness and a golden-brown finish to the potatoes.

→ How do I store and reheat the potatoes?

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes to keep them crispy.

→ Can the seasoning be adjusted?

Absolutely, you can modify spices like paprika, chipotle, or herbs to suit your taste preferences.