Breakfast Potatoes

A smoky, savoury seasoning blend makes these Breakfast Potatoes delectable! I’ll show you how to make perfectly crispy on the stovetop.

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 197

2 tablespoons olive oil 30mL
4 medium Yukon gold or red potatoes diced into ½-inch cubes – about 1 ½ lbs. / 680g
1 teaspoon smoked paprika 2g
½ teaspoon garlic powder 1g
½ teaspoon onion powder 1g
½ teaspoon dried thyme 1g
Salt and black pepper to taste
1 tablespoon chopped fresh parsley optional for garnish – 4g

Parboil the potatoes (recommended for best texture): Place diced potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook for 5–6 minutes, just until barely tender. Drain and allow to steam dry for 2–3 minutes.
Heat the olive oil in a large nonstick or cast iron skillet over medium heat.
Add the potatoes to the skillet in an even layer. Press down gently and let them cook undisturbed for 5–7 minutes, until golden brown on the bottom.
Sprinkle the potatoes with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss to coat and continue cooking for another 10–15 minutes, flipping occasionally, until crisp and browned on all sides.
Taste and adjust seasoning. Sprinkle with fresh parsley if using, and serve hot.

Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freezer: Freeze these potatoes in an airtight container or freezer bag for up to 3 months. Note that sometimes potatoes can become mealy when frozen, but if you parboil your breakfast potatoes as described above, they should freeze well. Thaw in the refrigerator before reheating.
To reheat: Warm leftovers in a skillet with oil set over medium-high heat. The microwave also works, but they won’t be as crispy.