Description
These crispy, golden breakfast potatoes are packed with flavor and super easy to make. With a perfect mix of seasoning and a crispy exterior, they’re an amazing side dish for eggs, bacon, or any brunch spread!
Ingredients
Units
Scale
- 2 lbs russet or Yukon Gold potatoes, diced into 1/2-inch cubes
- 2 tbsp olive oil (or butter)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, for a little kick)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or thyme
- 1/2 cup diced onion (optional, but adds flavor)
- 1/2 cup diced bell peppers (any color)
- 1 tbsp fresh parsley or green onions (for garnish)
Instructions
- Prep the Potatoes: Wash and dice the potatoes into even-sized cubes. If using russet potatoes, soak them in cold water for 10 minutes, then drain and pat dry (this helps them get extra crispy).
- Cook the Potatoes: Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for about 10 minutes until they start to brown.
- Add Seasonings & Veggies: Sprinkle in the garlic powder, onion powder, paprika, chili powder, salt, pepper, and dried herbs. Stir well. Add diced onions and bell peppers, then continue cooking for another 10–15 minutes until the potatoes are crispy and tender.
- Crisp Them Up: For extra crispiness, let the potatoes sit for a minute between stirs so they develop a golden crust.
- Garnish & Serve: Remove from heat, sprinkle with fresh parsley or green onions, and serve hot!
Notes
- For extra crispy potatoes, roast them in a 425°F (220°C) oven for 25–30 minutes instead of pan-frying.
- Swap in sweet potatoes for a slightly healthier version.
- Add crumbled bacon or shredded cheese for extra flavor!
Nutrition
- Calories: ~200
- Sugar: ~2g
- Sodium: ~300mg
- Fat: ~7g
- Saturated Fat: ~1g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~30g
- Fiber: ~4g
- Protein: ~4g
- Cholesterol: 0mg