There’s something about crispy, golden breakfast potatoes that makes the morning instantly better. The aroma of sizzling onions, roasted potatoes, and a touch of paprika always feels like comfort. I love making these on weekends when I want something hearty and satisfying. Whether I cook them in a skillet or roast them in the oven, they always come out with crisp edges and a soft, flavorful center.
Why You’ll Love This Recipe
I love this recipe because it’s simple, quick, and delivers perfect results every time. The potatoes turn beautifully golden on the outside and stay fluffy inside. The seasonings give them just the right mix of warmth and flavor, and they pair wonderfully with eggs, toast, or even pancakes. This dish reminds me of cozy weekend breakfasts and takes only a few ingredients I usually already have at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 medium russet or Yukon gold potatoes (about 1½ pounds), diced into ½-inch cubes
1 medium onion, finely chopped
1 red bell pepper, chopped (optional)
2 tablespoons olive oil (or butter for a richer flavor)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika (or regular paprika)
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried thyme or rosemary (optional)
1 tablespoon chopped fresh parsley (for garnish)
2 fried eggs (optional, for serving on top)
Directions
I start by washing the potatoes well and leaving the skins on for extra flavor and texture. Then I dice them into ½-inch cubes. To help them crisp up, I soak the diced potatoes in a bowl of cold water for about 10 minutes. After soaking, I drain and pat them completely dry with a paper towel.
Skillet Method
I heat 2 tablespoons of olive oil in a large skillet over medium heat. I add the potatoes in a single layer and let them cook undisturbed for about 5–6 minutes until the bottoms turn golden. Then I add the chopped onion and bell pepper. I sprinkle on the salt, pepper, paprika, garlic powder, onion powder, and thyme. I stir occasionally, allowing the potatoes to sit for a few minutes between flips to develop that perfect crust. I cook them for another 10–12 minutes, or until they’re crispy outside and soft inside.
Oven Method
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. I toss the diced potatoes with olive oil, onions, bell pepper, and seasonings until well coated. I spread them in a single layer and bake for 25–30 minutes, flipping halfway through, until they’re golden and crisp.
When they’re done, I taste and adjust the seasoning if needed, then garnish with fresh parsley. I like to fry two eggs and serve them right on top—the runny yolk makes a perfect, natural sauce for the potatoes.
Servings and Timing
This recipe serves 3–4 people.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: about 40 minutes
Variations
I sometimes swap russet potatoes for sweet potatoes for a different flavor and color. When I want more spice, I add a pinch of cayenne pepper or chili flakes. For an herby twist, I use rosemary instead of thyme. I’ve also tried adding a sprinkle of shredded cheddar cheese right before serving—it melts beautifully over the hot potatoes and adds a rich flavor.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to toss them in a hot skillet with a drizzle of oil for about 5 minutes, which brings back their crispiness. Alternatively, I reheat them in the oven at 400°F (200°C) for about 10 minutes. If I freeze them, I spread them on a tray first, freeze for one hour, then transfer to a freezer bag. They reheat perfectly from frozen in the oven until hot and crisp.
FAQs
How can I make sure the potatoes turn out crispy?
I always soak the diced potatoes in cold water before cooking to remove excess starch, and I make sure not to overcrowd the pan or baking sheet.
What kind of potatoes work best?
I like russet potatoes for their crispiness, but Yukon golds give a creamier texture. Sweet potatoes are also a great alternative for a touch of natural sweetness.
Can I add other vegetables?
Yes, I sometimes mix in chopped zucchini, mushrooms, or spinach near the end of cooking for more flavor and variety.
What oil should I use?
Olive oil gives a lovely taste, but avocado oil or canola oil work well too because they can handle higher heat.
Can I prepare them ahead of time?
Yes, I often dice and soak the potatoes the night before, store them in the fridge, and cook them in the morning. It saves time and still gives me the same crisp, delicious results.
Conclusion
This easy breakfast potatoes recipe has become a staple in my kitchen. I love how simple ingredients turn into something so comforting and flavorful. The balance of crispy edges, fluffy centers, and just the right amount of seasoning makes it perfect for any morning. Whether I serve them with eggs or just enjoy them on their own, these potatoes always bring a cozy, home-cooked feeling to the table.
This Easy Breakfast Potatoes recipe delivers crispy‑golden exterior cubes and soft, fluffy centers—perfect for a hearty weekend morning or as a flavorful side for eggs or toast.
Ingredients
4 medium russet or Yukon gold potatoes (about 1½ pounds), diced into ½‑inch cubes
1 medium onion, finely chopped
1 red bell pepper, chopped (optional)
2 tablespoons olive oil (or butter for richer flavor)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika (or regular paprika)
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried thyme or rosemary (optional)
1 tablespoon chopped fresh parsley (for garnish)
2 fried eggs (optional, for serving on top)
Instructions
Wash the potatoes well and leave the skins on (if desired) for extra texture. Dice into ½‑inch cubes. Soak the diced potatoes in a bowl of cold water for about 10 minutes, then drain and pat completely dry using paper towels.
Skillet Method: Heat the olive oil (or butter) in a large skillet over medium heat. Add the potatoes in a single layer and cook undisturbed for 5‑6 minutes until the bottoms begin to turn golden. Add the chopped onion and bell pepper. Sprinkle on the salt, pepper, smoked paprika, garlic powder, onion powder, and thyme. Stir occasionally, allowing the potatoes to sit a few minutes between stirs so a crust develops. Continue cooking another 10‑12 minutes until the potatoes are crispy on the outside and soft inside.
Oven Method: Preheat oven to 425°F (220°C). On a parchment‑lined baking sheet, toss the diced potatoes, onions, bell pepper, oil, and seasonings until evenly coated. Spread in a single layer and bake for about 25‑30 minutes, flipping halfway through, until golden brown and crisp.
When done, check seasoning and adjust if needed. Garnish with fresh parsley and serve—optionally topped with two fried eggs for a complete breakfast.
Notes
For a different flavor, swap russet potatoes for sweet potatoes (note: softer texture, slightly sweeter taste).
To add heat, sprinkle in a pinch of cayenne pepper or red pepper flakes.
For an herby twist, use fresh rosemary instead of thyme.
For extra richness, use butter instead of (or in addition to) the olive oil.
To add cheese, sprinkle shredded cheddar during the last 2 minutes of cooking so it melts over the potatoes.
