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4.63 from 35 votes

Easy Breakfast Potatoes

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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

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)
  1. Heat 2-3 Tbsp oil in a large skillet over medium-high heat.
  2. Add potatoes and cook undisturbed for 4-5 minutes to develop a crust.
  3. Flip once, reduce heat slightly, and cook another 6-8 minutes until tender and crispy.
  4. 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. 

Nutrition

Calories: 184kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 630mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

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