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Homemade Breakfast Potatoes

These breakfast potatoes are diced and seasoned, then roasted until crispy on the outside and tender inside. They are cooked with aromatic herbs and spices, resulting in a golden, flavorful final dish with a crispy texture and inviting aroma.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • Yukon Gold Potatoes 1½ pounds, cubed: Provide a creamy interior and crisp golden exterior when roasted or sautéed
  • Olive Oil or Butter 2–3 tablespoons: Ensures even browning and crisp texture
  • Onion 1 medium, chopped: Brings soft sweetness and savory depth
  • Garlic 2 cloves, minced: Adds gentle warmth and aromatic richness
  • Paprika 1 teaspoon: Provides vibrant color and mild smoky flavor
  • Salt 1 teaspoon, or to taste: Enhances and balances all the flavors
  • Black Pepper ½ teaspoon: Adds subtle heat and seasoning
  • Fresh Parsley or Chives 2 tablespoons, chopped, optional: Add a fresh, bright finish and color

Equipment

  • Large Skillet: Cast iron works well
  • Pot: For parboiling potatoes
  • Colander: Draining properly matters
  • Spatula: Gentle turning
  • Knife and Cutting Board: Even cuts help cooking

Method
 

  1. Prep the Potatoes: Dice into even pieces
  2. Parboil: Cook potatoes in salted boiling water for 5–7 minutes, until just barely fork-tender but not soft.
  3. Drain and Dry: Let steam dry fully
  4. Heat skillet over medium-high heat, then reduce slightly once potatoes start browning
  5. Add Potatoes: Spread in an even layer
  6. Cook Undisturbed: for 4–5 minutes, then flip and continue cooking for 10–15 minutes total, until golden and crisp
  7. Add Onion: Stir and cook for 3–4 minutes until softened
  8. Add Garlic: Stir in during the last 1 minute of cooking
  9. Season: Salt, pepper, and paprika
  10. Finish Cooking: Until golden and crisp
  11. Garnish: Add herbs before serving