Irresistible Bangin’ Breakfast Potatoes Recipe
Introduction
These Bangin’ Breakfast Potatoes are golden, crispy, and packed with fragrant rosemary and garlic. Perfect as a savory side to kickstart your morning or accompany any meal throughout the day.
Ingredients
- 2 lbs Yukon Gold Potatoes, scrubbed and cubed into 1/2–3/4-inch pieces
- 2–3 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Rosemary, chopped
- 1 teaspoon Paprika
- Salt and Pepper, to taste
Instructions
- Step 1: Preheat oven to 425°F (220°C) if finishing in the oven. Line a baking sheet or prepare an ovenproof skillet.
- Step 2: Scrub potatoes thoroughly and cut into even cubes about 1/2–3/4-inch in size.
- Step 3: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan evenly.
- Step 4: Add the potatoes in a single layer and let cook undisturbed for 4–5 minutes until a golden crust forms on the bottom.
- Step 5: Toss the potatoes and continue cooking, turning occasionally, until most sides are golden brown, about 6–8 more minutes.
- Step 6: Reduce heat to medium. Add minced garlic, chopped rosemary, paprika, salt, and pepper. Stir and cook for 1–2 minutes until fragrant.
- Step 7: If using the oven, transfer the skillet to the preheated oven and roast for 8–10 minutes until potatoes are tender when pierced with a fork. If staying on the stovetop, cover and cook for 6–8 minutes, then uncover and cook an additional 2–3 minutes to crisp.
- Step 8: Taste and adjust seasoning as needed. Finish with a sprinkle of flaky salt if desired. Serve hot and enjoy.
Tips & Variations
- For extra crispiness, try parboiling the potatoes for 3-4 minutes before sautéing and roasting.
- Swap fresh rosemary for thyme or sage for a different herb flavor.
- Add diced bell peppers or onions with the garlic for additional freshness and sweetness.
- Use smoked paprika instead of regular for a deeper, smoky taste.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat to help restore crispiness, or use a toaster oven. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, but Yukon Golds are ideal for their creamy texture and ability to crisp well. Russets also work but may crumble more easily.
Can I prepare these potatoes entirely on the stovetop?
Absolutely. After browning, cover and cook on medium heat until tender, then uncover to crisp up. The oven step is optional but helps achieve an even cook and extra tenderness.
PrintIrresistible Bangin’ Breakfast Potatoes Recipe
Irresistible Bangin’ Breakfast Potatoes are golden, crispy on the outside, and tender on the inside. Seasoned with fresh rosemary, garlic, and paprika, these savory potatoes make a perfect side dish or hearty breakfast addition. Cooked primarily on the stovetop and finished in the oven for extra crispness and flavor, this recipe is simple yet packed with delicious herb-infused goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 2 lbs Yukon Gold Potatoes, scrubbed and cubed into 1/2–3/4-inch pieces
Seasonings & Oil
- 2–3 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 2 tablespoons Fresh Rosemary, chopped
- 1 teaspoon Paprika
- Salt and Pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) if you plan to finish the potatoes in the oven. Line a baking sheet with parchment paper or use an ovenproof skillet to transfer the potatoes later.
- Cut the Potatoes: Scrub the Yukon Gold potatoes thoroughly and cut them into even 1/2 to 3/4-inch cubes to ensure uniform cooking.
- Heat Oil in Skillet: Place a large skillet over medium-high heat and add 2 tablespoons of olive oil, swirling it around to coat the bottom evenly.
- Start Cooking Potatoes: Add the cubed potatoes in a single layer to the hot skillet, allowing them to cook undisturbed for 4 to 5 minutes. This helps form a golden, crispy crust on the bottom.
- Toss and Continue Cooking: Toss the potatoes and continue cooking, turning occasionally to brown most sides evenly, about 6 to 8 more minutes.
- Add Aromatics and Seasoning: Reduce the heat to medium and add minced garlic, chopped rosemary, paprika, salt, and pepper. Stir well and cook for 1 to 2 minutes until fragrant.
- Finish Cooking: If using the oven, transfer your skillet to the preheated oven and roast the potatoes for 8 to 10 minutes until they are tender when pierced with a fork. Alternatively, keep the skillet on the stovetop, cover, and cook for 6 to 8 minutes to soften the potatoes, then uncover and crisp for an additional 2 to 3 minutes.
- Season and Serve: Taste the potatoes and adjust seasoning as needed. Finish with a sprinkle of flaky salt if desired. Serve hot for a perfect breakfast side or snack.
Notes
- For extra crispy potatoes, finishing them in the oven is recommended.
- You can substitute fresh rosemary with dried rosemary if necessary, but use less as dried herbs are more concentrated.
- Adjust the paprika quantity to add a smoky or spicy touch according to your preference.
- Leftover potatoes can be refrigerated and reheated in a skillet for crispiness.
Keywords: breakfast potatoes, crispy potatoes, rosemary potatoes, garlic potatoes, skillet potatoes, Yukon Gold potatoes
