Breakfast Potatoes have a perfectly tender moist interior, with a gorgeously browned crisp exterior. They should also have just the right amount of seasoning and flavor. And they should leave everyone craving more. That’s what you get with these potatoes and then some!
Breakfast Potatoes My Way
If you’ve been following my blog you’ve probably noticed by now breakfast is kind of my thang. I love a delicious breakfast meal served up any time of day.
I mentioned before how I’ve posted all these main entrees for breakfast but I’ve never posted the sides I serve with them.
I’ve been making these potatoes for years, so I’d hope I can say I’ve perfected the recipe. I’ve tried different cooking methods, different oils, played with seasonings and now here are the exact results I was looking for.
You can use plain old salt and pepper (if you want to be boring =) or you can add some pizzazz with the delicious seasoning blend listed.
How To Make Perfect Breakfast Potatoes
- Pre-bake the potatoes. If they are cooked halfway before you fry them then they don’t end up under cooked in the middle.
- Leave the skins on when dicing. Less work (no peeling necessary), more taste and more vitamins. With that said why wouldn’t you?
- Olive Oil was my favorite oil for frying. I’ve tried butter, bacon fat and vegetable oil and olive oil is where it’s at. Not only do the potatoes taste better fried with olive oil but they are better for you.
- Season generously. I’m not saying over salt your potatoes, I’m saying a little flavor goes a long way. I love the flavors that garlic and onion powder add to these. Alternately if you love Potatoes O’Brian you could add diced onion, and diced green and red bell pepper.
- Cover potatoes with a lid while frying, this helps the potatoes maintain some of the moisture as well as helping them evenly cook through.
- Don’t over-stir. If you stir too often you won’t get the perfectly golden edges. Just think of flipping a pancake, you don’t want to flip it before it’s golden, it’s the same with breakfast potatoes, you shouldn’t “flip” them until they are golden.
- Serve immediately. Potatoes get soggy after sitting too long after cooking. It’s a silly thing but I always get frustrated when people are late for a breakfast meal I’m serving. Breakfast meals/sides aren’t nearly as good cold or reheated. This includes breakfast potatoes.
All the above are my personal opinion. I’m not a professional chef (just wannabe =). They are tips I’ve found through personal experience through trial and error.
I hope you love these potatoes and maybe even make them as often as I do (I make them at least once a week, sometimes even three).
Perfect Breakfast Potatoes
These Breakfast Potatoes are perfectly golden brown and crisp on the outside and moist and fluffy on the inside. They have a delicious flavor that will leave everyone craving more!
- 5 small Russet Potatoes (total weight should be about 1.5 lbs)
- 1/4 cup Olive Oil
- 1 1/2 - 2 tsp Herb Seasoning , to taste (recipe can be found below)
Preheat oven to 400 degrees. Meanwhile rinse and scrub potatoes then pierce each potato several times with a fork. Bake potatoes in preheat oven for 35 minutes. Remove from oven, allow to cool 30 minutes then chill overnight (alternately you could dice and cook potatoes immediately, I've just found it's more convenient to bake them ahead of time when I'm already making baked potatoes for dinner or baking another dish. Also, potatoes seem to cut cleaner if they've been chilled).
Dice chilled potatoes into 1/2" cubes. Pour olive oil into a large non-stick skillet and heat over medium heat. Once hot, carefully pour diced potatoes into hot oil. Immediately sprinkle with Herb Seasoning then toss potatoes with a heat proof spatula. Cover pan with lid and cook potatoes, stirring every few minutes as they begin to lightly brown on bottom, about 8 - 12 minutes until potatoes have reached desired tenderness. Serve immediately.
2. Sometimes I like to sprinkle them with a few tablespoons of Parmesan cheese after frying. Or they are good with ketchup.