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These crispy Breakfast Potatoes are golden on the outside, soft and fluffy on the inside, and easy to make in your oven or skillet. With just a few pantry ingredients and smart crisping tricks, they’re the perfect side for any breakfast or brunch.

Pair these potatoes with classics like Baked Egg Muffins, Sausage & Egg Casserole, or Buttermilk Pancakes. You can even serve them as a simple side for dinner!

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5 Tips for Getting These Crispy Breakfast Potatoes Just Right

Dry your potatoes well: Moisture prevents browning — pat cubes with paper towels or air-dry for 15-20 minutes.
Dice evenly: Uniform cubes (½-inch) cook evenly and crisp better.
Don’t overcrowd: Spread potatoes in a single layer with space between them.
Use high heat: 400°F+ oven or medium-high skillet heat is key for crisp edges.
Flip or toss only once: This allows a golden crust to form without tearing the surface.

RECIPE WALK-THROUGH

How To Make Crispy Breakfast Potatoes

See the recipe card below for full, detailed instructions

Step 1: Prep the Potatoes

Peel and dice 2 pounds of russet potatoes into ½-inch cubes. Pat them dry with paper towels or let them air dry on a flat surface for 15-20 minutes. Pat dry thoroughly — this step is essential for crispy edges.

Pro Tip: For extra crispiness, soak diced potatoes in cold water for 15 minutes, then drain and dry completely.

Step 2: Season

Place the dried potatoes in a large bowl. Drizzle with three tablespoons of olive oil and toss to coat. Sprinkle the seasonings over the potatoes. Toss again until evenly seasoned.

Avocado oil is a good alternative if you don’t have olive oil available.

Step 3: Oven Method

Preheat your oven to 400°F.
Line a large baking sheet with a silicone mat or nonstick foil. Spread the seasoned potatoes in a single layer.
Bake for 20-23 minutes.
Finish under the broiler for 4-5 minutes until golden and crisp. Watch closely!
Safety Note: Never use parchment paper when using the broiler, as it can burn.

Step 4: Skillet Method (optional)

Heat 2-3 Tbsp oil in a large skillet over medium-high.
Add potatoes and cook undisturbed for 4–5 minutes to develop a crust.
Flip once, reduce heat slightly, and cook another 6–8 minutes until tender and crispy.
Pro Tip: Use a cast iron skillet for best results — it holds heat evenly and builds crisp edges.

Step 5: Finish and Serve

Remove from the oven and sprinkle with one tablespoon of freshly minced parsley. Serve hot.

Variations and Serving Ideas

Garlic Parmesan: Toss with grated Parmesan in the last few minutes of baking.
Spicy Southwest: Add chili powder or cayenne and serve with salsa or eggs.
Herb & Butter: Toss with melted butter and fresh herbs before serving.
Air Fryer Method: Cook at 400°F for 15–18 minutes, shaking halfway.
Serving Ideas: Serve with scrambled eggs, bacon, or as a base for breakfast burritos.

Storage Tips

Storage, Freezing, and Reheating

Storage – Cool potatoes, then place into a plastic resealable bag or container and store in the fridge for up to 4-5 days.
Freezing – Cool potatoes, then place into a plastic resealable bag or container and store in the fridge for up to 3 months.
Reheating – Re-crisp in oven or air fryer at 400°F for 10 minutes. You can also use a hot skillet. Avoid microwaving – it softens the texture.

Frequently Asked Questions

How do I make sure my potatoes get crispy?
A few things: make sure they are completely dry before tossing in oil, give them plenty of space on the pan when cooking, and cook them at high heat.

Which potatoes work best?
Russet works best for crispy potatoes; Yukon Gold or red potatoes will give you a softer texture.

Do I need to soak potatoes first?
This is completely optional, but it helps with extra crispiness.

Why are my potatoes sticking?
It’s likely that you used too little oil, or the potatoes were overcrowded during cooking.

Can I make them ahead for brunch?
Yes. Bake them ahead and reheat under the broiler, air fryer, or in a skillet for that fresh-crisp finish.

Breakfast potatoes next to scrambled eggs on a plate.

More Breakfast Recipes

Recipe

Easy Breakfast Potatoes

4.63 from 35 votes

Kristin Maxwell

These crispy breakfast potatoes are fluffy inside and perfectly golden outside — made right in your oven or skillet for the ultimate weekend brunch side.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

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Ingredients

2 pounds Russet potatoes
3 tablespoons Olive oil
1 teaspoon Kosher salt
¼ teaspoon Black pepper
½ teaspoon Garlic powder
½ teaspoon Paprika
½ teaspoon Onion powder
1 tablespoon Fresh minced parsley

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with a silicone mat (preferred) or nonstick foil.
Peel potatoes and dice into ½-inch cubes. Pat the cubes dry with paper towels or spread them on a flat surface in a single layer for about 15-20 minutes.
Place potatoes into a large bowl, drizzle with olive oil and toss. Sprinkle with seasonings and toss again to coat.
Spread potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 20-23 minutes.
Give the potatoes a quick stir, turn on the broiler and broil the potatoes for 4-5 minutes, or until golden brown and crispy.
Sprinkle with fresh minced parsley and serve immediately.

Notes

Dry potatoes thoroughly for best crispiness.
Spread in a single layer with space between pieces.
Don’t overcrowd — use two pans if needed.
Flip once during cooking.
Reheat in air fryer or oven to re-crisp.
Try russet potatoes for extra crunch.
Soak in cold water before drying for even better texture.
Toss with fresh herbs before serving.

Skillet Cooking Method (optional)

Heat 2-3 Tbsp oil in a large skillet over medium-high heat.
Add potatoes and cook undisturbed for 4-5 minutes to develop a crust.
Flip once, reduce heat slightly, and cook another 6-8 minutes until tender and crispy.
Pro Tip: Use a cast iron skillet for best results — it holds heat evenly and builds crisp edges.

Storage: Store any leftover potatoes in an airtight container in the fridge for up to 4-5 days.

Freezing: Spread on a baking sheet and freeze in a single layer for 2 hours or until potatoes are firm. Transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Re-crisp in oven or air fryer at 400°F for 10 minutes. You can also use a hot skillet. Avoid microwaving – it softens the texture.

Keyword breakfast potatoes

Nutrition

Calories: 184kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 396mgPotassium: 630mgFiber: 2gSugar: 1gVitamin A: 138IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.