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Crispy Breakfast Potatoes

Crispy Breakfast Potatoes

These Crispy Breakfast Potatoes are golden and crunchy on the outside while staying soft and fluffy on the inside. Seasoned with simple pantry spices and roasted at a high temperature, they’re perfect for serving with eggs, roasted vegetables, or your favorite breakfast dishes. Easy to make and full of flavor, this recipe works for both breakfast and brunch.

Ingredients

Scale
  • 800 g russet potatoes

  • 12 tablespoons avocado oil

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon paprika

  • ½ teaspoon smoked paprika

  • ½ teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon sea salt

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon chipotle powder or cayenne (optional)

  • Flaky sea salt, for serving (optional)

Instructions

  1. Preheat the Oven
    Preheat your oven to 450°F (230°C).

  2. Prepare the Potatoes
    Wash and peel the potatoes, or leave the skin on if preferred.
    Dice into evenly sized pieces and spread them out on a large baking sheet.
    Pat the potatoes dry with a paper towel to remove excess moisture.

  3. Season
    Drizzle the potatoes with avocado oil and toss to coat evenly.
    In a small bowl, mix all the spices together.
    Sprinkle the seasoning over the potatoes and toss until well coated.

  4. Roast
    Roast for 15 minutes, then gently flip the potatoes.
    Turn on the broiler and roast for another 10 minutes, watching closely to prevent burning.
    If you don’t have a broiler, continue roasting at 450°F until crispy and golden.

  5. Serve
    Remove from the oven and sprinkle with flaky sea salt if desired.
    Serve hot with eggs, vegetables, or your favorite breakfast sides.

Notes

  • Dry the potatoes well before adding oil to help them crisp.

  • Don’t overcrowd the pan—spread them out for maximum browning.

  • Flip once only to allow a crust to form.

  • Russet potatoes work best for a fluffy interior and crispy exterior.