These killer breakfast potatoes are the ultimate side dish for any morning meal. Crispy on the outside, fluffy on the inside, and perfectly seasoned, they’re the kind of potatoes that disappear fast from the breakfast table. The secret is a two-step cooking method: parboiling the potatoes in salted water, then roasting them in a hot oven with a generous amount of oil and a sprinkle of cornstarch. This technique ensures a crackling crust while keeping the centers tender and creamy.
Ingredients
- 2 lb (900 g) Yukon Gold or russet potatoes, scrubbed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 g) kosher salt, plus more for seasoning
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) olive oil or vegetable oil
- 1 tsp (2 g) smoked paprika (optional, for a smoky flavor)
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats.
- Place the potato cubes in a large pot and cover with cold water by 1 inch (2.5 cm). Add the 2 tbsp (30 g) kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 5–7 minutes, until the potatoes are just tender when pierced with a fork but not falling apart.
- Drain the potatoes in a colander and let them sit for 2–3 minutes to steam off excess moisture. Shake the colander a few times to rough up the edges—this helps create a craggy surface for extra crispiness.
- Transfer the potatoes to a large bowl. Sprinkle with the cornstarch, paprika (if using), garlic powder, onion powder, and black pepper. Toss gently to coat evenly.
- Carefully remove the hot baking sheet from the oven. Pour the oil onto the sheet and tilt to coat the bottom. Add the potatoes in a single layer, spacing them out so they don’t touch (this is key for crispiness).
- Roast for 20 minutes, then flip the potatoes with a spatula. Continue roasting for another 15–20 minutes, until deep golden brown and crispy on all sides.
- Remove from the oven and season with additional salt to taste. Sprinkle with fresh parsley and serve immediately.
Tips
- Don’t skip the parboil: This step is essential for achieving a fluffy interior. If you skip it, the potatoes will be hard and dry in the middle.
- Use a hot baking sheet: Preheating the pan ensures the potatoes start sizzling immediately, which prevents sticking and promotes crispiness.
- Don’t overcrowd: If the potatoes are too close together, they’ll steam rather than roast. Use two pans if needed.
- Substitution: No cornstarch? Use all-purpose flour in the same amount. It won’t be quite as crispy, but it will still help.
Serving Suggestions
These potatoes are a classic breakfast side. Serve them alongside scrambled eggs, fried eggs, or an omelet. They also pair beautifully with bacon or sausage, and they’re great for soaking up runny egg yolks. For a hearty breakfast bowl, top them with cheese, salsa, and avocado.
Variations
- Loaded: After roasting, top with shredded cheddar cheese, crumbled bacon, and a dollop of sour cream.
- Spicy: Add 1/2 tsp (1 g) cayenne pepper or a chopped jalapeño to the seasoning mix.
- Herbed: Toss the cooked potatoes with fresh rosemary, thyme, or chives instead of parsley.
- Sweet potatoes: Substitute sweet potatoes for Yukon Golds. Reduce the parboil time to 3–4 minutes and roast for 20–25 minutes total.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, until hot and crispy. You can also reheat in an air fryer at 375°F (190°C) for 3–4 minutes. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Can I use other types of potatoes? Yes, but avoid waxy varieties like red or new potatoes, as they won’t get as fluffy. Yukon Golds are ideal, but russets also work well.
Why are my potatoes not crispy? The most common reasons are overcrowding the pan, not parboiling long enough, or not letting them steam dry after draining. Make sure to follow the steps closely.
Can I make these ahead of time? You can parboil the potatoes a day ahead, dry them well, and store them in the fridge in a sealed container. When ready to cook, toss with oil and seasonings and roast as directed. You may need to add a few minutes to the cooking time.
Can I use olive oil? Yes, olive oil works great and adds a nice flavor. Just be sure to use a heat-tolerant one, or use a neutral oil like canola or vegetable.
How do I get extra crispy potatoes? After parboiling, let the potatoes cool slightly, then toss them with a little more cornstarch. Also, make sure the baking sheet is very hot before adding the potatoes.
Can I skip the cornstarch? Yes, but the potatoes will be less crispy. You can also use rice flour or arrowroot powder as a substitute.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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