I don’t think I need to sell you too hard on a breakfast potato. Who doesn’t love a crispy-edged potato with a soft, creamy interior? That’s right — no one!
While I love any roasted potato, my favorite little trick to make them even crispier is parboiling. If you boil the potatoes until they are nearly tender, then rough them up a bit, it makes the edges extra craggy, crispy, and delicious.
Even if you need to skip parboiling, these potatoes are perfectly crispy. Plus, they go with everything, because you can customize them to almost any breakfast (and beyond!). Swap out the spices, use a different cooking fat, sprinkle with different herbs, or add a little cheese — just keep the technique the same and you’ll get that signature crunch every time.
Why you’ll love my breakfast potatoes
- You can make them extra-crunchy, if you want! Take the extra step to par-boil the potatoes and rough up the edges for the crispiest, craggiest edges (they’re still delicious without this step if you’re short on time).
- They’re the perfect side, any time. Whether you have them for breakfast, breakfast-for-dinner, or any meal in between, a crunchy spiced potato is always welcome.
Key ingredients in breakfast potatoes
- Potatoes: For buttery and creamy potatoes, start with Yukon Gold potatoes. They’re less starchy than russets, and yield a more concentrated flavor and creamier texture.
- Spices: A combination of garlic powder, onion powder, smoked paprika, and optional chili powder form a flavorful crust on the outsides of the potatoes.
- Fat: Use olive oil, melted butter, rendered bacon fat, or any fat you like to add flavor and help the potatoes crisp up.
Breakfast Potatoes
Serves 4 to 6
2 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
1 tablespoon (if boiling the potatoes) plus 1 teaspoon kosher salt, divided, plus more as needed
1/4 cup olive oil, melted butter, or bacon fat
1/2 teaspoon chili powder (optional)
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1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
2 tablespoons finely chopped fresh parsley leaves or cilantro (optional)
1. Arrange a rack in the middle of the oven and heat the oven to 425 F.
2. Optional: If you’d like extra-crispy potatoes, place 2 pounds chopped Yukon Gold potatoes in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are almost knife tender but not totally soft, about 10 minutes. Drain in a colander, then shake the colander or stir gently with a fork to rough up the edges of the potatoes.
3. Place the potatoes on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, melted butter or melted bacon fat. Sprinkle with the remaining 1 teaspoon kosher salt, 1/2 teaspoon chili powder if desired, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika. Toss to coat and arrange into a single layer.
4. Roast, stirring every 20 minutes, until golden-brown and very crisp, 40 to 60 minutes total. Taste and season with more kosher salt as needed. Garnish with 2 tablespoons finely chopped fresh parsley or cilantro if desired.
(Rachel Perlmutter is a senior culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].)
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