Complement your eggs and bacon with the ultimate morning side dish. Breakfast Potatoes are fluffy and flavored with garlic and onion for the crispiest, tastiest taters this side of noon.
Whenever I go out for brunch, it isn’t by a restaurant’s omelets that I judge it. I also don’t put much stock in their Eggs Benedict, good though I’m sure it is. Crispy bacon is always appreciated, as is homemade sausage. But you know how a restaurant’s brunch menu impresses me? Their breakfast potatoes.
The reason, like the dish, is simple. Everyone makes them. They’re ubiquitous. They accompany anything and everything on that brunch menu. So you think cooks would have the recipe down pat. But no. I am often surprised by how lackluster my breakfast potatoes tend to be, which is why they’re a pretty good gauge for the brunch overall. I mean, if you can’t get the basics right, or don’t care enough to get them right, then I’m not sure I want to frequent your establishment.
With this recipe, though, the only establishment I need to frequent is my own kitchen. By following these simple instructions, I get the kind of potatoes I expect when out for breakfast. If you’re sick of being let down by served-up spuds, it’s time you dine in at your own diner and make Breakfast Potatoes that shine.
Which potatoes should I use?
This, like most foods, is a matter of preference but here are a few tips to help guide you in the right direction.
- Russets: These are my go-to potatoes for breakfast. That’s because they are high in starch, which means they will fluff up nicely. Their interior will be soft but their exterior will crisp up nicely, a contrast in texture I love.
- Yukon Gold: Do your ears perk at the use of ‘creamy’ and ‘buttery’? If so, then I think you’ve found your preferred type of potato.
- Red Potato: Reds are waxy, which may not sound appetizing (I mean, who wants something resembling a candle?). But in terms of potatoes, waxy usually means they hold their shape well and won’t crumble when cooked.
- Fingerling: These are also waxy but have a more buttery taste to them than Reds. Just because they’re small, don’t think you can get away with not cutting them, though. You’ll need to sacrifice the novelty of their shape for something bite-sized that will cook more quickly.
Ingredients
- 3 lb. Russet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 tsp baking soda
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp paprika
- nonstick cooking spray (for greasing)
How to Make Breakfast Potatoes
Step 1: Preheat your oven to 450°F. Adjust the oven rack to the lowest position and lightly grease a baking sheet.
Step 2: In a large pot, bring 10 cups of water to a rolling boil. Stir in the baking soda, then add the diced potatoes. Once the water returns to a boil, cook for just 1 minute.
Step 3: Drain the potatoes well, then return them to the pot. Drizzle with the melted butter and olive oil, and sprinkle with onion powder, garlic powder, salt, pepper, and paprika. Toss to coat the potatoes. Don’t worry if they break a bit.
Step 4: Spread the potatoes in a single layer on the prepared baking sheet. Bake on the lower rack for 15 minutes. Take them out, give them a stir to ensure even browning, and bake for another 15 minutes.
Step 5: Dish up these golden beauties while they’re hot and crispy.
FAQs & Tips
Let them cool then store them in an airtight container in the fridge for up to five days. You can also store them in the freezer. To do so, I recommend flash-freezing them. Scatter the pieces out on a baking sheet then put the whole thing in the freezer for an hour. When they’re done, the potatoes can be stored in freezer-safe bags without sticking to each other. Let them thaw in the fridge overnight then put them in the oven at 400°F until done through. You can also microwave them, though I can’t vouch for the crispiness.
Yes, you can. If you choose to make them in your air fryer, coat them with the baking soda then let them sit for about 20 minutes. You don’t need to boil them beforehand. Once the 20 minutes is up, coat them in the melted butter, olive oil, onion powder, garlic powder, salt, black pepper, and paprika. Be sure to spread them out in the air fryer for even cooking.
Nope. Leave the skins on if you like that texture and taste. Depending on which potato variety you go for, you may find the skin thin enough that it’s not really worth the time to peel them off.
Lower the temperature and move the potatoes to the middle rack. This will warm them up gently and shouldn’t burn their bottoms or tops. And don’t forget to stir them up for even cooking.
Serving Suggestions
Breakfast potatoes pretty much go with anything brunch-related. They’re fantastic with bacon and eggs—maybe poached or sunny side up—and a fruit salad for a balanced meal. If you’re feeling adventurous, toss in some diced bell peppers or onions during the last 15 minutes of baking for an extra pop of flavor and color.
Breakfast Potatoes Recipe
Ingredients
- 3 lb. russet potatoes peeled and cut into 1/2-inch cubes
- 1/2 tsp baking soda
- 2 tbsp unsalted butter melted
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp paprika
- nonstick cooking spray for greasing
Instructions
- Preheat your oven to 450°F. Adjust the oven rack to the lowest position and lightly grease a baking sheet.
- In a large pot, bring 10 cups of water to a rolling boil. Stir in the baking soda, then add the diced potatoes. Once the water returns to a boil, cook for just 1 minute.
- Drain the potatoes well, then return them to the pot. Drizzle with the melted butter and olive oil, and sprinkle with onion powder, garlic powder, salt, pepper, and paprika. Toss to coat the potatoes. Don’t worry if they break a bit.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake on the lower rack for 15 minutes. Take them out, give them a stir to ensure even browning, and bake for another 15 minutes.
- Dish up these golden beauties while they’re hot and crispy.
