Breakfast Potatoes – The Almond Eater

Crispy Breakfast Potatoes are exactly what the morning calls for! Seasoned with rosemary, thyme, garlic, and smoked paprika, these potatoes are flavorful, easy to prepare and the perfect side dish to nearly any meal. 

It’s my humble opinion that every meal needs a side of potatoes, especially when that meal is breakfast. These breakfast potatoes are the ideal side to your morning eggs. 

See, I love a simple omelet or single serve egg breakfast, but both would be even better with a side of potatoes. Especially when they taste as incredible as these ones do! 

Recipe features

• Diner-style potatoes that are crispy outside but tender inside.
• They’re seasoned just right, and cooked in a combination of butter and olive oil (a winning combo!).
• Cooked on the stove and in a skillet, so there’s no need to turn on the oven and making them incredibly easy to prepare.

Ingredients

Potatoes – I used Yukon gold potatoes and they worked wonderfully, but russet potatoes are another great option. 

Butter & oil – A combination of butter and olive oil is the move! Of course you can just use one or the other, and if you’re looking for a different oil, I’d opt for avocado oil or canola oil. 

Fresh herbs – Fresh herbs take the flavor to the next level, and this recipe calls for both fresh rosemary and fresh thyme. 

Spices – Garlic powder, onion powder, smoked paprika, along with salt and black pepper create a beautiful balance, and pair nicely with the herbs. However, you can substitute a pre-blend spice mixture instead if you have one you love. 

Instructions

Step 1: Boil potatoes. Chop the potatoes into bite-size pieces, then add to a large pot of cold water. Bring to a boil and boil for 5 minutes, then drain. 

Step 2: Add the seasonings. Heat the butter and oil in a large skillet. Once the butter melts, add the rosemary and thyme and stir for 1 minute before adding the potatoes and toss to combine. Then, sprinkle the seasonings overtop and give everything a good stir. 

Step 3: Pan-fry. Cook the potatoes undisturbed for 3 minutes, then stir. Repeat the process of frying the potatoes for 12-15 minutes or until they are crispy and golden brown on all sides.

Tips and FAQs

• Want to add bacon? Simply chop the bacon and cook it in a skillet, then reserve the bacon grease and cook the potatoes in that instead of the butter/oil.
• Make them spicy by adding ¼ teaspoon of cayenne pepper in with the other seasonings.
• Serve these potatoes as a side, or enjoy them on breakfast tacos, breakfast burritos or in a breakfast bowl with ketchup or a dash of your favorite hot sauce.
• Keep these vegan by using dairy-free butter. 

Can these be made in the air fryer? 

Yep! I tested them both ways, and though I preferred the skillet method, they can be made in the air fryer. To do so: 

• Dice the potatoes, place them in a pot and cover them with cold water for 10 minutes; drain and pat dry.
• Place the potatoes to a bowl, then pour the olive oil and melted butter overtop, then add the herbs and seasonings and stir.
• Transfer the potatoes to your air fryer and air fry at 400° for about 20 minutes, tossing halfway through or until they’re nice and crispy. 

What should I serve with breakfast potatoes? 

So many options, but some of my favorites are: 

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. 

Freezer: To freeze, wait for the cooked potatoes to cool to room temperature. Then, transfer them to a freezer-safe bag and freeze for up to 3 months. 

Reheating: If you’re in a hurry, you can reheat these in the microwave. If you have time, reheat them in a skillet with a little oil over medium-low heat so they crisp up better. 

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Breakfast Potatoes

Crispy Breakfast Potatoes are exactly what the morning calls for! Seasoned with rosemary, thyme, garlic, and smoked paprika, these potatoes are flavorful, easy to prepare and the perfect side dish to nearly any meal.