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The Crispiest Breakfast Potatoes: Simple Skillet and Oven Techniques

Close-up of perfectly crispy, golden-brown seasoned breakfast potatoes mixed with sautéed onions in a white bowl.
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Learn the methods to achieve perfectly golden, crispy breakfast potatoes with a tender inside every time. This guide covers both quick skillet frying and easy oven roasting for your perfect morning side dish.

Ingredients

Scale
  • 2 lbs Russet or Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes
  • 3 tablespoons avocado oil or preferred cooking oil
  • 1/2 cup yellow onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 2 tablespoons butter (for skillet method)

Instructions

  1. Prepare the potatoes: If using the skillet method for maximum crispiness, place the diced potatoes in a medium pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and cook for 5-7 minutes until the edges are slightly soft but the center is still firm. Drain completely and let them steam dry for 5 minutes. (Skip this step for the oven method, but ensure potatoes are very dry.)
  2. Season: In a large bowl, toss the dried potatoes with garlic powder, smoked paprika, rosemary, salt, and pepper until evenly coated.
  3. Skillet Method (Quickest): Heat 2 tablespoons of oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering. Add the potatoes in a single layer, avoiding overcrowding. Cook undisturbed for 8-10 minutes until the bottom is deep golden brown and crisp. Flip the potatoes and cook for another 5-7 minutes. Add the diced onion during the last 5 minutes of cooking. Stir in the butter during the final minute for extra flavor.
  4. Oven Roasted Method (Hands-Off Crisp): Preheat your oven to 425°F (220°C). Toss the seasoned potatoes with 3 tablespoons of oil on a large baking sheet. Spread them into a single layer. Roast for 20 minutes, flip them, and roast for another 15-20 minutes until golden brown and crisp. Add diced onion halfway through roasting if desired.
  5. Serve immediately alongside eggs, sausage, or avocado toast.

Notes

  • For the best results in the skillet, do not stir the potatoes until the first side is fully browned. This builds the crust you want.
  • If you want loaded breakfast potatoes, top the finished potatoes with shredded cheddar cheese, cooked bacon bits, and a dollop of sour cream or Greek yogurt.
  • These potatoes are excellent for meal prep; reheat them in a dry skillet or toaster oven to restore crispness.

Nutrition

Find it online: https://delishcraze.com/crispy-breakfast-potatoes-skillet-oven-guide/