Irresistible 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
Scale
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
