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Crispy pan-fried potatoes served on a white plate with a bowl of red dipping sauce in the background.

Breakfast Potatoes Recipe

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 353 kcal

Ingredients
  

  • 3 lb. russet potatoes peeled and cut into 1/2-inch cubes
  • 1/2 tsp baking soda
  • 2 tbsp unsalted butter melted
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp paprika
  • nonstick cooking spray for greasing

Instructions
 

  • Preheat your oven to 450°F. Adjust the oven rack to the lowest position and lightly grease a baking sheet.
  • In a large pot, bring 10 cups of water to a rolling boil. Stir in the baking soda, then add the diced potatoes. Once the water returns to a boil, cook for just 1 minute.
    Stainless steel frying pan with kitchen tools and ingredients for baking or cooking.
  • Drain the potatoes well, then return them to the pot. Drizzle with the melted butter and olive oil, and sprinkle with onion powder, garlic powder, salt, pepper, and paprika. Toss to coat the potatoes. Don't worry if they break a bit.
    Diced potatoes in a stainless steel colander over a white background.
  • Spread the potatoes in a single layer on the prepared baking sheet. Bake on the lower rack for 15 minutes. Take them out, give them a stir to ensure even browning, and bake for another 15 minutes.
    Freshly diced pineapple on a baking sheet for pineapple desserts or snacks.
  • Dish up these golden beauties while they're hot and crispy.
    Crispy roasted breakfast potatoes on baking sheet.

Nutrition

Calories: 353kcalCarbohydrates: 62gProtein: 7gFat: 9gSaturated Fat: 4gSodium: 737mgFiber: 5g
Keyword Breakfast Potatoes Recipe
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