Crispy Breakfast Potatoes

Nothing beats a side of Crispy Breakfast Potatoes alongside your favorite morning dishes. The secret to getting them perfectly crisp is par-boiling the potatoes first, then roasting them in the oven. This simple method creates a golden, crunchy exterior with a soft, fluffy center that melts in your mouth every time.

Roasted potatoes in a beige bowl with a spoon to the left.

No savory breakfast is complete without a side of golden spuds. Sometimes, potatoes can even be the main character, like in this sweet potato hash. And while those potatoes are cooked in a skillet, these babies are roasted in the oven for the crunchiest bite.

Serve your breakfast potatoes alongside eggstoastbacon or about anything worth getting out of bed for. Heck, eat them on their own- or dare we say it-serve them with dinner. They are potatoes after all!

Key ingredient

Potatoes! Opt for a good starchy potato such as Russets or Yukon Gold. We love the baby Dutch yellow potatoes for their convenience and waxy skin that crisps up perfectly. We often see them sold in bags (Honey Gold® bite-sized potatoes) is an example.

Full ingredient list can be found in the recipe card below.

Step-by-step instructions

Remember, the key to our crispy breakfast potatoes is boiling them first, until pierced with a knife. This helps to get rid of excess starch and promotes even cooking. Skip this step, and you risk potatoes that are browned on the outside but unpleasantly firm in the center.

Whole potatoes in a pot filled with water.

Step 1. Add the potatoes and salt to a large pot. Add enough cold water so that the potatoes are covered 1-2 inches. Cover, and bring to a boil, continue to cook until the potatoes are fork tender (about 10-15 minutes).

Cooked potatoes cur in half in a cutting board.

Step 2. Drain the potatoes, and leave them in the pot for about a minute, allowing the steam to escape. Remove to a cutting board and cut into even pieces. Return to the pot and shake the potatoes to rough up the edges.

Oiled potatoes on a baking sheet ready for the oven.

Step 3. To a large baking sheet, add the potatoes in a single layer. Toss with olive oil, salt, pepper, and herbs (if using). Roast in the oven at 425°F for 20 minutes.

Roasted crispy potatoes on a baking sheet.

Step 4. After 20 minutes, flip the potatoes (and rotate pans if using multiple), add additional oil, and roast for another 18-25 minutes or until golden and crispy.

*These are abbreviated instructions. The full list of directions is in the recipe card below.

Expert tips

Don't peel the potatoes. The skin is thin enough for roasting, and will give you nice crispy edges.
Line your baking pans. To ensure the potatoes won't stick (and for easy, breezy clean-up), line your baking pans with aluminum foil or parchment paper.
Don't crowd the pan. Placing too many potatoes on your baking pan to cook will create steam, which is the exact opposite of what you want to happen. Use multiple pans if needed, so they turn out nice and crunchy.
Let the potatoes dry slightly after boiling. Letting that steam escape right after boiling will ensure a crispier bite.
Rough them up. Giving them a little shake (after boiling and after the steam escapes) creates more surface area, leading to crispier edges. If shaking is too much of a workout, whack them with the back of a spoon to rough up the edges.

Swaps

While these breakfast potatoes shine on their own, they can be made with any number of flavors and spices.

Herbs Add a mix of fresh or dried herbs such as parsley, chives, oregano, or thyme.
Aromatics Toss in some onions, garlic, and/or peppers alongside the potatoes for extra flavor.
Spices Cumin and smoked paprika add a nice smoky flavor.
Bacon fat Use leftover bacon fat in place of the olive oil for roasting.

Close up of the detail of a crispy roasted poatatoes.

Serving suggestions

Serve a side of breakfast potatoes with about any main dish. They go especially well with all things savory.

EggsBenedictFlorentinefried or scrambled nothing goes better with eggs than potatoes (ok, maybe bacon does-serve both!).
Savory dishes and casseroles Like this strata or this quiche.
French toast and waffles Especially the savory ones, like our green chili waffle and parmesan French toast.

Close up of roasted potatoes in a beige bowl.

Storage and prep

Let the potatoes cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. For the best texture, reheat in a hot oven (375°F) or skillet to bring back that crispy exterior. While you can certainly microwave them to reheat, they will lose their crispiness.

Kitchen questions

What kind of potato works best?

Yukon Gold or Russet potatoes work best for roasting. The skin is edible with both varieties. When looking for Yukon Gold potatoes, some bags are labeled specifically as Yukon Gold, while others are labeled as yellow or gold potatoes. Still, all are similar yellow-fleshed varieties that can be used interchangeably in roasting recipes. We love to use baby potatoes for their convenient size.