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.