Start your day with a plate of Bangin’ Breakfast Potatoes that are crispy, flavorful, and perfectly seasoned! This dish is a breakfast classic that pairs well with eggs, bacon, or just a simple side of toast. Quick to make and easy to customize, these potatoes will be a hit at any breakfast or brunch table.
Ingredients
- 2 pounds of potatoes (Yukon Gold or Russet), diced into small cubes
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- ½ medium onion, finely chopped (optional)
- 1 bell pepper, diced (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes: Wash and dice the potatoes into small cubes. Pat them dry with a clean towel to remove excess moisture, which helps them crisp up.
- Season the Potatoes: In a large bowl, combine the diced potatoes, olive oil, smoked paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Toss until the potatoes are evenly coated.
- Preheat the Pan: Heat a large skillet over medium-high heat. Add a little extra oil if needed to coat the bottom of the pan.
- Cook the Potatoes: Add the seasoned potatoes to the skillet in an even layer. Let them cook undisturbed for 4–5 minutes to allow a crispy crust to form. Stir occasionally, ensuring all sides get golden brown.
- Add Veggies (Optional): If using onions and bell peppers, add them to the skillet once the potatoes are halfway cooked (about 10 minutes). Continue cooking until the potatoes are tender and the veggies are softened.
- Finish and Serve: Remove from heat and garnish with fresh parsley. Serve hot alongside your favorite breakfast dishes.
Serving and Storage Tips
- Serving: Bangin’ Breakfast Potatoes pair perfectly with scrambled eggs, avocado toast, or sausage links. They’re also great on their own with a dollop of sour cream or ketchup.
- Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to restore their crispiness. Avoid microwaving, as it may make them soggy.
FAQs
1. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes are a delicious alternative and add a touch of natural sweetness to this dish.
2. Can I bake these potatoes instead of frying?
Absolutely! Spread the seasoned potatoes on a baking sheet and bake at 425°F (220°C) for 25–30 minutes, flipping halfway through.
3. How can I make these potatoes spicier?
Add a pinch of cayenne pepper or red chili flakes to the seasoning mix for a kick of heat.
4. Can I make this recipe ahead of time?
Yes, you can partially cook the potatoes and finish them just before serving to save time in the morning. Store partially cooked potatoes in the fridge for up to 2 days.
Enjoy your Bangin’ Breakfast Potatoes as the ultimate start to your day!
PrintBangin’ Breakfast Potatoes
Start your morning right with these crispy, golden, and flavorful breakfast potatoes. Perfectly seasoned and roasted to perfection, they’re an easy addition to any breakfast or brunch spread. Great on their own or paired with eggs and bacon!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 lbs (about 4 medium) Yukon Gold or red potatoes, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp chili powder (optional, for a kick)
- 1 tsp dried parsley or fresh parsley (for garnish)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ cup diced bell peppers (optional)
- ¼ cup diced onions (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Wash and dice the potatoes into small, bite-sized pieces. Pat them dry with a clean towel to remove excess moisture.
- In a large mixing bowl, toss the potatoes with olive oil, garlic powder, smoked paprika, onion powder, chili powder (if using), salt, and pepper. Make sure the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- If using bell peppers and onions, scatter them over the potatoes.
- Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.
- Remove from the oven and sprinkle with dried or fresh parsley.
- Serve immediately and enjoy!
Notes
- For extra crispy potatoes, soak the diced potatoes in water for 30 minutes, then dry thoroughly before seasoning.
- These potatoes are versatile! Add your favorite seasonings or toppings like shredded cheese or crispy bacon.