Crispy, golden, and loaded with flavor, breakfast potatoes are the ultimate morning staple. Inspired by diner-style home fries and European rösti, they deliver that perfect balance of crunch and tenderness.
They shine as a side but also hold their own next to a bold Whiskey and Coke Cocktail or a fresh, vibrant Cucumber And Tomato Salad. A quick pan-sear locks in texture, while a final toss with smoked paprika or fresh herbs gives them restaurant-level depth.
The best part? These potatoes invite endless creativity—roast them with garlic, smash them for extra crispiness, or toss in some caramelized onions for a Southern twist. Whether you’re after comfort or a touch of gourmet, they deliver every single time.
Flavor Bomb Alert!
- Crispy outside, fluffy inside – The perfect contrast, thanks to a quick pan-fry and the right seasoning.
- Works with any meal, any time – Pair with eggs for breakfast, salad for lunch, or even steak for dinner.
- Customizable to your cravings – Add cheese, spice them up, or go classic with salt and pepper.
- Restaurant-style results at home – The secret? Par-cooking the potatoes before crisping them up.
Breakfast Potatoes Recipe
These crispy, seasoned breakfast potatoes are golden on the outside and tender on the inside. Microwave-precooked potatoes are sautéed with herbs and spices for a quick, flavorful dish, perfect for breakfast or as a side.
Equipment
- Microwave-safe plate
- Knife
- Microwave lid
- 12-inch skillet
- Spatula
- Measuring spoons
Ingredients
- 2 tbsp olive oil
- thyme, rosemary, garlic clove optional
- pinch of cayenne
- ¼ tsp smoked paprika
- 2 tbsp butter
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
- Peel and quarter the potatoes, then place them on a microwave-safe plate, covering with a microwave lid.
- Microwave for 3 1/2-4 1/2 minutes.
- Once the knife slides through with some resistance, allow them to cool to room temperature.
- You can refrigerate them overnight and dice them into 1/2-inch pieces before using.
- In a 12-inch skillet, heat butter, olive oil, rosemary, thyme, and smashed garlic clove over medium-high heat until the herbs sizzle.
- Remove and discard the herbs and garlic.
- Add the diced potatoes, season with salt, pepper, cayenne, garlic powder, onion powder, and smoked paprika.
- Toss to coat and cook for 8-10 minutes, flipping every 2-3 minutes until golden.
- Adjust seasoning to taste and serve immediately.
Notes
If you don’t have a microwave, boil the quartered potatoes until tender but firm enough to resist a knife.
- To achieve extra crispy potatoes, ensure they are in a single layer while cooking.
- Add a squeeze of fresh lemon juice right before serving for a bright, zesty finish.
| Nutrition | Value |
| Calories | 113.5kcal |
| Carbohydrates | 0.75g |
| Fat | 12.2g |
| Protein | 0.75g |
| Cholesterol | 15.5g |
Tips To Ease Your Job!
- Prep Ahead – Cook and refrigerate the potatoes the night before. Chilled potatoes are easier to dice and crisp up better in the skillet.
- Uniform Cutting – Cut potatoes into even-sized pieces to ensure they cook evenly and brown at the same rate.
- Use a Large Skillet – Overcrowding leads to steaming instead of crisping. Use a large pan or cook in batches for the best texture.
- High Heat for Crispiness – Start with medium-high heat to get a good sear, then lower it slightly to finish cooking without burning.
- Don’t Stir Too Often- Let the potatoes sit undisturbed for a couple of minutes before flipping to develop a golden-brown crust.
