Ready to make the BEST Breakfast Potatoes EVER? I share my tips (and my SECRET Ingredient) for the crispiest breakfast potatoes below. They turn out tender and fluffy on the inside and golden brown on the outside. No soggy potatoes here!
The BEST Homemade Breakfast Potatoes
There is nothing better than fresh, crispy breakfast potatoes to have with your breakfast. I absolutely love having these with a fried egg on top and some bacon or sausage to go with it!
I love the breakfast potatoes you get at diners. Not the shredded hash brown kind but the small crispy potatoes with golden brown edges and fluffy interiors. I’m pretty sure they are deep frying their potatoes to get them super crispy. I opted for an easier method that produced just as crispy potatoes!
My Secret For Crispy Potatoes
Baking soda! I boil the potatoes for about a minute in boiling water with 1/2 teaspoon of baking soda added to it. And I know what you’re thinking 1/2 tsp doesn’t seem like a lot or that it would make a big difference and I am here to tell you it does! When you add baking soda to the boiling water it affects the acidity of the water and allows the potatoes to break down around the edges. The rough exterior of the potatoes = optimum surface area for crisping. Baking soda also produces browning and helps to get a soft fluffy interior to the potato.
- Potatoes: I used russet potatoes here. You can use other starchy potatoes like Yukon golds if you prefer! Peel the potatoes (or not, if you like the peels!) and dice them into uniform, bite sized pieces.
- Baking Soda: A little bit of baking soda will be added to the water that you boil the potatoes in. This will draw the starch of the potato to the surface and create super crispy potatoes after you roast them!
- Butter & Olive Oil: I like using olive oil and a bit of butter to coat the potatoes. The addition of fat helps to add flavor and get the crispy results that you want!
- Seasonings: I used onion powder, garlic powder, salt, pepper and paprika to season these little potatoes to perfection!
How to Make Breakfast Potatoes
- Preheat & Prep: Preheat the oven to 500 degrees. Transfer oven rack to the bottom of the oven. Grease a baking sheet with nonstick cooking spray and set aside. Bring 10 cups of water to a boil in a large pot. Once the water is boiling, add in the baking soda and potatoes. Once the water is back up to a boil, cook for 1 minute.
- Drain & Season: Drain the potatoes and add them back to the pan along with the butter, olive oil, onion powder, garlic powder, salt, pepper and paprika. Toss to coat the potatoes in the butter and spices. The potatoes might get a little smushed and that’s okay! That helps to get the crispy edges we want when they get baked. Pour potatoes onto prepared baking sheet and spread in an even layer.
- Bake: Bake for 15 minutes on the bottom oven rack. Stir and bake an additional 15 minutes or until perfectly crispy and golden brown.
- Serve: Serve immediately with your favorite breakfast items and enjoy!
Tips for Success
- Top them off with fresh herbs! After they come out of the oven try tossing them with some freshly chopped herbs like parsley and thyme!
- Don’t crowd the potatoes. When you spread them out on the baking sheet, make sure the potatoes are not too crowded. If they have some space, they will crisp up even more in the oven!
- Like it spicy? Add some cayenne pepper to the mix or even some crush red pepper flakes! You can adjust the seasonings according to your liking and make the best breakfast potatoes for your preferences.
Frequently Asked Questions
Is it best to boil potatoes before roasting them?
I recommend boiling the potatoes before roasting them. Boiling the potatoes with some baking soda will help to start get the cooking process going and will also ensure that your potatoes will get extra crispy in the oven!
Can I prep these ahead of time?
Definitely! You can peel and prep your potatoes by dicing them into uniform pieces. Then, submerge the potatoes in water in a large pot or bowl and place in the fridge overnight. You have to submerge them in water so that they don’t oxidize before you are ready to cook them the next morning!
How to Store leftover breakfast potatoes?
To store any leftover breakfast potatoes, place them in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave until heated through. To keep them crispy, warm them up in the oven or in a skillet!
What to Eat With Breakfast Potatoes
You can eat these breakfast potatoes on their own or with a plethora of breakfast options! Try pairing them with some of my favorites:
- Corned Beef Hash
- Herb Scrambled Eggs
- Eggs Benedict
- Freezer Breakfast Sandwiches
- Egg Muffins
- Everything Bagels
- English Muffins
More Breakfast Recipes to Try
- Veggie Cream Cheese
- Egg Muffin Cups
- Tater Tot Breakfast Casserole
- Cream Cheese Danish
- Sweet Potato Biscuits
Homemade Breakfast Potatoes are the absolute BEST! These are perfect to whip up for breakfast with some eggs and bacon, or make a hash with some sautéed veggies!
- 3 lbs russet potatoes, diced
- 1/2 tsp baking soda
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- Preheat oven to 500 degrees. Transfer oven rack to the bottom of the oven. Grease a baking sheet with nonstick cooking spray, set aside.Bring 10 cups of water to a boil in a large pot. Once the water is boiling add in baking soda and potatoes. Once the water is back up to a boil cook for 1 minute.
- Drain the potatoes and add them back to the pan along with the butter, olive oil, onion powder, garlic powder, salt, pepper and paprika. Toss to coat the potatoes in the butter and spices. The potatoes may get a little smushed that's ok! That helps to get the crispy edges we want when they get baked!Pour potatoes onto prepared pan and spread into an even layer.
- Bake for 15 minutes on the bottom oven rack. Stir and bake for an additional 15 minutes or until perfectly crisp and golden brown.Serve immediately with your favorite breakfast items and enjoy!