Description
These crispy breakfast potatoes are perfectly golden on the outside and soft on the inside. A quick and easy recipe with bold flavors, perfect for breakfast, brunch, or any meal.
Ingredients
Scale
- 4 large russet potatoes, diced
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tsp dried rosemary (or thyme)
- 1 tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp olive oil
Instructions
- Dice the potatoes into small cubes and soak them in cold water for 10 minutes. Drain and pat dry.
- Heat 1 tbsp olive oil in a skillet over medium heat, sauté onions for 2-3 minutes, then add garlic and cook for 30 seconds. Remove from the pan.
- Add the remaining oil to the skillet and increase heat to medium-high. Add dried potatoes in a single layer and cook undisturbed for 3-4 minutes to develop a golden crust.
- Stir and continue cooking, flipping occasionally, for about 15 minutes until crispy and golden brown.
- Add the sautéed onions and garlic back in, then season with smoked paprika, salt, black pepper, and rosemary. Stir well.
- Cook for another 2 minutes, remove from heat, and garnish with fresh parsley before serving.
Notes
- Soaking the potatoes removes excess starch, ensuring crispiness.
- For extra crunch, finish in the oven at 400°F for 5 minutes.
- Avoid overcrowding the pan to achieve the perfect crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American