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Ultimate Crispy Breakfast Potatoes: Fluffy Inside, Golden Outside

A generous serving of golden brown, crispy breakfast potatoes piled high on a white plate.
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Learn the simple technique to make the best breakfast potatoes that are perfectly crispy on the outside and fluffy inside. This easy recipe works well in a skillet or the oven.

Ingredients

Scale
  • 2 lbs Russet potatoes, scrubbed and diced into 1/2-inch cubes
  • 3 tablespoons avocado oil or other high-heat oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional, for a little kick)

Instructions

  1. Prepare the potatoes: Dice the potatoes into even 1/2-inch cubes. For extra crispiness, soak the diced potatoes in cold water for 15 minutes. Drain them completely and pat them very dry with a clean kitchen towel. This step removes starch and helps them crisp.
  2. Season: In a large bowl, toss the dry potatoes with the avocado oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until evenly coated.
  3. Skillet Method (Quickest): Heat a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. Add the seasoned potatoes in a single layer, avoiding overcrowding. Cook for 5-7 minutes without stirring until the bottom side is deeply golden brown and crispy.
  4. Flip and continue cooking: Stir the potatoes gently, spreading them back into a single layer. Cook for another 5-7 minutes until the second side is browned. Reduce heat to medium-low, cover the skillet, and cook for 5-10 minutes more until the potatoes are tender when pierced with a fork.
  5. Oven Method (Hands-Off Crisp): Preheat your oven to 425°F (220°C). Spread the seasoned potatoes in a single layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary.
  6. Roast: Bake for 20 minutes. Remove the pan, flip the potatoes, and return to the oven for another 15-20 minutes, or until they reach your desired level of golden crispiness.
  7. Serve immediately alongside your eggs and bacon for the best breakfast experience.

Notes

  • For the fluffiest inside, try parboiling the diced potatoes in salted water for 5 minutes before seasoning and cooking. Drain and dry them thoroughly before adding oil.
  • If you are making a large batch for a crowd, the oven method is easier to manage than the skillet method.
  • These seasoned breakfast potatoes are a great side for any meal, not just breakfast.

Nutrition

Find it online: https://spoonsprout.com/breakfast-potatoes-crispy-easy-recipe/