Crispy Breakfast Potatoes Frying Pan + Oven Directions
Crispy breakfast potatoes are seasoned to perfection. Look no further for breakfast potato recipes because this one has everything you need!
Breakfast potatoes are crispy on the outside and tender on the inside. Season with olive oil, garlic salt, pepper, and a bit of dried parsley – you’ll love the flavors! Try these with scrambled eggs and a strawberry banana smoothie!
Crispy Breakfast Potatoes
Crispy breakfast potatoes are one of my favorite things to eat for breakfast. I like to have them next to omelets, scrambled eggs, French toast, pancakes, waffles, etc. They complete many different breakfasts.
All you need is some russet potatoes and spices! Many times I make these breakfast potatoes ahead of time and warm them up when I need to serve them. They make great leftovers for lunch or breakfast later in the week.
When I have someone over for breakfast, I always try to whip up a steaming plate of breakfast potatoes. Everyone loves them and they can definitely feed a crowd. Also, they are very easy and fast to make.
How to Make Breakfast Potatoes
Crispy Breakfast Potatoes are so easy to make! I love that they can be made in the oven or in a pan, depending on what you prefer. You only need 5 ingredients to make this delicious breakfast treat.
- 1 ½ pounds russet potatoes (about 3 potatoes)
- 2 TB olive oil
- 1 teaspoon garlic salt
- black pepper
- ½ tsp.dried parsley
Prepare. Turn on the oven and preheat it to 400 degrees. Wash potatoes, peel and cut into ½-inch cubes. This is the perfect little potato.
season. Place potatoes in a plastic ziplock bag with olive oil, salt, pepper, and parsley. Toss them in the bag until coated (this part is always what my kids want to help with).
bake. Remove them from the bag and place them evenly on a foil-lined baking sheet. Put the potatoes in the oven and bake for 20-22 minutes. When the time is up, bake for a few more minutes. This will ensure they are nice and crispy!
Frying Pan Directions: Using a 12-inch or larger skillet, place olive oil (plus 1 tablespoon butter) and potatoes in a large skillet over medium heat. Add potatoes and cook for 8-10 minutes, turning occasionally. Season with garlic salt, pepper, and parsley while cooking.
Which method do you like to use for breakfast potatoes? I like them both ways, but sometimes baking them is easier to clean up and I always have an easier cleanup!
Storage + Recipe Tips
If you end up with breakfast potatoes, shop They are kept in an airtight container in the refrigerator.
When you’re ready to eat leftovers, just pop them in the microwave reheat about 30 seconds. You can also heat them on the stove over medium-high heat for a few minutes until they are heated through.
freezing Potatoes will not produce the best results. If you end up with leftovers that you really don’t want to throw away, I recommend putting them in another dish, like a breakfast burrito, and freezing them.
The potatoes will still be a little grainy when reheated, but not as noticeable if mixed with other ingredients!
Recipes using breakfast potatoes:
We know these potatoes are a great side dish for any breakfast, but we also love including them in some of these breakfast recipes:
They are the perfect complement to these dishes!
Such a simple and easy recipe to add to your breakfast. Let us know if you give it a try! !
For more delicious breakfasts, check out:
Prep time 5 minutes
Cook Time 30 minutes
Total time 35 minutes
Serving Size 4
Calories 196 kcal
by Lil’ Luna
- 1 1/2 pounds russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- black pepper
- 1/2 teaspoon dried parsley
Preheat oven to 400.
Peel and cut potatoes into ½-inch cubes
Place potatoes in a ziploc bag with olive oil, salt, pepper, and parsley. Stir until coated and place on a greased, foil-lined baking sheet.
Bake for 20-22 minutes. Bake for a few more minutes to help brown and crisp.
Skillet Instructions: Using a 12-inch or larger skillet, place olive oil (plus 1 tablespoon butter) and potatoes in a large skillet over medium heat. Add potatoes and cook for 8-10 minutes, turning occasionally. Season with garlic salt, pepper, and parsley while cooking.