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- 4 medium russet potatoes - 1 tablespoon extra-virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon salt - ½ teaspoon black pepper - Optional: 1 teaspoon cayenne pepper (for a spicier kick) Crispy breakfast potatoes start with simple ingredients. I use four medium russet potatoes. They have a great texture and flavor. Make sure to wash and peel them well. Next, I add a tablespoon of extra-virgin olive oil. This oil helps the potatoes crisp up nicely. For flavor, I mix in garlic powder, onion powder, and smoked paprika. Each spice brings its own taste. I also add salt and black pepper for balance. If you like some heat, cayenne pepper is a great optional choice. These ingredients come together to create a tasty dish. You can adjust the spices to suit your taste. Just remember, fresh ingredients lead to the best flavor! {{ingredient_image_2}} Start by cutting the peeled russet potatoes into uniform ½-inch cubes. This size is key for even cooking. Rinse the potato cubes under cold water. Why rinse? It removes excess starch. Less starch means extra crispiness when you bake. In a large mixing bowl, combine the rinsed potato cubes with one tablespoon of extra-virgin olive oil. Add one teaspoon of garlic powder, one teaspoon of onion powder, and one teaspoon of smoked paprika. Don’t forget the salt and black pepper. If you like heat, toss in one teaspoon of cayenne pepper. Mix everything well. Make sure every potato cube gets a good coating. Preheat your oven to 425°F (220°C). While it heats up, line a large baking sheet with parchment paper. This helps with easy cleanup. Spread the seasoned potato cubes in a single layer on the sheet. This spacing helps them crisp up nicely. Bake for about 25-30 minutes. Halfway through, flip the potatoes with a spatula. This ensures they brown evenly on all sides. When they turn golden brown, they are ready to come out. Let them cool for a few minutes before serving. To get crispy breakfast potatoes, cut the russet potatoes into even ½-inch cubes. This size helps them cook evenly. If some are too big, they won’t crisp up right. Rinse the cubes under cold water to remove excess starch. This step is key for that perfect crunch. Bake the potatoes at 425°F (220°C). Use parchment paper on your baking sheet to help with cleanup. Spread the cubes out in a single layer. If they are too crowded, they will steam instead of crisp. During baking, flip the potatoes halfway through. This ensures they brown on all sides. You can personalize your potatoes by adjusting the seasoning. Start with the basic spices: garlic powder, onion powder, smoked paprika, salt, and pepper. If you want more heat, add cayenne pepper. Mix it all well so that each cube gets coated. Feel free to experiment with herbs and spices. Try adding dried oregano or thyme for fresh flavor. Fresh herbs can also be a great touch. Just chop them finely and mix them in before baking. For serving, place the crispy potatoes in a bright bowl or on a wooden platter. This makes them look even more appealing. Garnish them with fresh parsley for a pop of color. You can also serve them with fluffy scrambled eggs or a fried egg on top for a hearty breakfast. The eggs add creaminess that pairs well with the crispy texture of the potatoes. Pro Tips Cut Evenly: Ensure that your potato cubes are cut into uniform ½-inch pieces for even cooking and consistent crispiness. Rinse for Crispiness: Rinsing the potato cubes under cold water helps remove excess starch, which contributes to a crispier texture when baked. Use Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes for an easier cleanup. Don’t Overcrowd: Spread the potatoes in a single layer on the baking sheet to ensure they roast properly and achieve that desired golden-brown crisp. {{image_4}} You can switch up the potatoes for more flavor. While russet potatoes work great, Yukon Gold potatoes offer a creamy texture. They have a buttery taste that adds depth. You can also use red potatoes. They hold their shape well and have a nice, smooth skin. This adds color to your dish. Want to kick it up a notch? Add spicy flavors! You can mix in cayenne pepper, as in the original recipe. This gives a nice heat. You can also try paprika for a smoky twist. If you love heat, consider adding chili powder or crushed red pepper flakes. These spices bring warmth and excitement to each bite. Herbs can take your crispy breakfast potatoes to a new level. Fresh herbs like rosemary or thyme add a fragrant touch. Just chop them finely and mix them in with your potatoes. If you don't have fresh herbs, dried herbs work too. Oregano or Italian seasoning can bring a lovely flavor. Adding herbs makes each bite fresh and bright. To store leftover crispy breakfast potatoes, let them cool first. Place them in an airtight container. This helps keep the potatoes fresh. Store them in the fridge for up to three days. To maintain their crispiness, avoid stacking them. Instead, layer them flat in the container. For the best reheating, use an oven or an air fryer. Preheat your oven to 400°F (200°C). Spread the potatoes on a baking sheet. Bake for about 10 minutes, or until hot and crispy. If using an air fryer, set it to 350°F (175°C) and cook for 5-7 minutes. Avoid using the microwave, as it makes them soggy. You can freeze crispy potatoes if needed. First, let them cool completely. Spread them out on a baking sheet in a single layer. Freeze for about an hour. Once frozen, transfer them to a freezer bag. They can stay in the freezer for up to three months. To thaw, move them to the fridge overnight. Reheat in the oven or air fryer for best results. To make your breakfast potatoes crispier, you can follow a few simple tips: - Soak the Potatoes: Rinse the potato cubes in cold water. Soaking them for 30 minutes removes extra starch. This step helps achieve better crispiness. - Use High Heat: Bake at 425°F (220°C). The high heat promotes a golden, crunchy exterior. - Single Layer: Spread potatoes in a single layer on the baking sheet. This ensures hot air can reach all sides. - Flip Halfway: Flip the potatoes halfway through baking. This helps them brown evenly. - Oil Coating: Use enough olive oil to coat the potatoes. This adds flavor and helps with crisping. These tips will give you that perfect crunch! Yes, you can prepare crispy breakfast potatoes in advance with these best practices: - Prep Ahead: Cut and soak the potatoes a day before. Store them in cold water in the fridge. - Seasoning: Mix the oil and spices ahead of time. This saves time in the morning. - Refrigerate: Keep the seasoned potatoes in the fridge until ready to bake. When you're ready to serve, just bake them. They will still taste great! Crispy breakfast potatoes pair well with many breakfast items: - Eggs: Fluffy scrambled eggs or sunny-side-up eggs are classic choices. - Bacon or Sausage: The salty flavor of bacon or sausage complements the potatoes nicely. - Avocado: Sliced or smashed avocado adds creaminess to your plate. - Fresh Herbs: Sprinkle with fresh parsley or chives for a bright finish. Mix and match these ideas to create a delicious breakfast spread! In this post, we explored making crispy breakfast potatoes. We covered essential ingredients like russet potatoes, seasonings, and tips for even cooking. Remember to cut the potatoes evenly for the best results. You can customize flavors with different spices or herbs. Keep your leftovers crispy by storing them right. Enjoy these potatoes at breakfast or with any meal. With simple steps, you can create a delicious dish that impresses everyone!

Crispy Morning Delight Potatoes

Deliciously crispy and seasoned russet potatoes, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 medium russet potatoes, thoroughly washed and peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, finely chopped (for garnish)
  • 1 teaspoon cayenne pepper (optional)

Instructions
 

  • Start by cutting the peeled russet potatoes into uniform ½-inch cubes. Rinse the potato cubes under cold water to remove excess starch, which will promote a delightful crispiness during baking.
  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure an easy release and quick cleanup.
  • In a generous mixing bowl, combine the rinsed potato cubes with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if you're looking for extra heat. Mix the ingredients thoroughly, making sure the potatoes are evenly coated in the flavorful seasoning blend.
  • Spread the seasoned potato cubes out evenly on the prepared baking sheet, ensuring they sit in a single layer to guarantee even cooking and crispiness.
  • Place the baking sheet in the preheated oven and bake for about 25-30 minutes. Once halfway through, carefully remove the baking sheet and use a spatula to flip the potatoes, ensuring they brown evenly on all sides.
  • When the potatoes are golden brown and have reached a crispy texture, take them out of the oven and allow them to cool for a few minutes. Just before serving, garnish the crispy potatoes with finely chopped fresh parsley for a pop of color and freshness.

Notes

Serve with scrambled eggs or a fried egg for a hearty breakfast.
Keyword breakfast, crispy, potatoes, vegetarian