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Crispy Breakfast Potatoes

These potatoes are cooked three different ways. And tossed in butter. This is it, people. These ARE the crispy breakfast potatoes you’re looking for.
breakfast potatoes

I have searched high and low (and low and high) for a very long time to try to find a good breakfast potatoes recipe. I’ve tried them with skins, without skins, boiled, baked, fried, sautéed, in butter, in oil, and even grilled! Many recipes were good; some were great. None were what I was looking for. I wanted that potato that is crispy on the outside, but soft and warm on the inside. While that sounds like it ought to be easy, my realization was that it was not.

See, if you cook them for long enough to make them soft inside, they generally end up mushy. If you sauté or fry them long enough to make them crispy, they generally end up burnt or hard. Too much oil, and they end up greasy. Not enough, and they end up dry. Now, I hesitate to paint this quest like some sort of modern day Holy Grail or Fountain of Youth (though it was beginning to feel that way for me), and I’m sure there are plenty of potato recipes out there that produce the types of results I was looking for, but the point remains…


Finally, on New Year’s morning, I stumbled across this recipe by Melissa d’Arabian of The Food Network. D’Arabian is a favorite of ours, as I’m sure she is for many of you (her Black Bean Nacho Burgers are amazing). I was making Eggs Benedict, and these potatoes seemed like the perfect side. Plus, though I dare not have hoped it, I sensed there was a remote possibility these might turn out to have the elusive texture combination I’d been so fervently and diligently (okay, exaggeration) seeking.


crispy breakfast potatoes recipe


Crispy Breakfast Potatoes

Crispy Breakfast Potatoes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

These potatoes are cooked three different ways. And tossed in butter. This is it, people. These ARE the crispy breakfast potatoes you're looking for.


  • 4 medium russet potatoes, peeled
  • 1/4 cup vegetable oil
  • Kosher salt
  • freshly ground black pepper
  • 1 tbsp unsalted butter


  1. Cut potatoes into cubes.
  2. Preheat oven to 375 degrees.
  3. In a large pan, heat oil over medium-high heat (or medium heat, if you have a gas range). Add potatoes and season with Kosher salt and pepper to taste.
  4. Sauté, stirring regularly, for 5 minutes, then increase heat to high, stir in 3 tbsp water, and cover.
  5. Steam the potatoes for 3-4 minutes, stirring once or twice, until water is evaporated.
  6. Lower heat back to medium, and sauté another 1-2 minutes, or until all traces of water are gone. If excess moisture remains after 2 minutes, you may drain potatoes using a colander.
  7. Toss in butter, and stir to coat.
  8. Spread potatoes out on a large baking sheet, and bake for 15-25 minutes, or until they are as browned as you want them to be.
  9. Transfer to a serving bowl, top with a bit of dried parsley if desired, and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 170mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g


Wednesday 26th of February 2020

Am I cook the potatoes the night before and reheat in oven for breakfast. Am shearer’s cook and need something that can be cooked and reheated for breakfast. Thanks

Joshua Rief

Thursday 27th of February 2020

Hi, Carol - I think that would work fine. I’ve certainly reheated these potatoes before. In the microwave, they lose some of their texture, but in the oven, you’d stand a better chance of keeping that.


Sunday 16th of December 2018

First time making these and they were a hit! Absolutely amazing!!! My boys who don't eat much was asking for a second serving!!

Joshua Rief

Sunday 16th of December 2018

That is so great to hear! Thanks for sharing. :)

Lisa G

Tuesday 14th of June 2016

I just made these and they are delicious! I needed to cook them longer than expected in order for them to get browned. This recipe is a keeper! Thank you!


Sunday 13th of December 2015

Can I just say...this is the one recioe for aweaome breakfast potatoes. Love...Love the resukts

Chelsia Rief

Monday 14th of December 2015

Hi Melinda! We LOVE these potatoes. We never seem to make enough. They are addicting!

Karen @ The Food Charlatan

Wednesday 8th of January 2014

Oooooh those look so good! Congrats on finding "the one!" been there before, it's a fabulous feeling :) Pinned!

Chels/Catz in the Kitchen

Thursday 9th of January 2014

They are so good! My mom makes some delicious breakfast potatoes, but I'm not brave enough to ask her for the recipe, lol!

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