I’m calling these breakfast potatoes, but I would eat them any time of day or night. Crispy on the outside, soft on the inside, and seasoned to perfection, these breakfast potatoes are one of my favorite comfort foods. Top them with a fried egg and a drizzle of sriracha, put them next to a fancy crepe or a full brunch spread, or re-heat them at midnight when your crispy potato craving strikes. I know these might be fighting words, but this is my favorite way to eat potatoes.
The inspiration for these potatoes comes from way back when we would take the family out to brunch on many a Sunday, back when we lived in California.There was a local restaurant chain that had amazing crepes and egg scrambles, and every dish came with a side serving of the best breakfast potatoes. Maybe it was the nicer weather that motivated us to go out to brunch, because this winter in Michigan my only instinct on Sundays is to hibernate and keep my oven on all day long. So I’ve been playing around with recreating this favorite dish, and I think I’ve finally got it down.
These are red potatoes, which I like because the skin stays firm and crispy, while the cooked insides are white and fluffy. I cut them into bite-sized pieces, for ultimate ease of shoveling-potatoes-into-mouth. Instead of par-boiling or baking them, I took a cue from this recipe over on Minimalist Baker and microwaved them first, so that they partially but not fully cooked through. They are geniuses over there, because that means you don’t have to turn on your oven at all to get them perfect crispy. Then you dice them and sautee them in a generous amount of butter (substitute olive oil if you’re vegan), smoked paprika, garlic powder, and salt. I found the key to success was cooking them on medium heat so they don’t burn before the insides cook, and turning them after 5 minutes or so on each side so every square centimeter of surface area is golden brown and crispy.
- Depending on the size of your skillet, you may need to cook these in two batches. You want to make sure each potato is touching the bottom of the pan. If that’s the case, wipe out the pan and add fresh butter before starting the second batch.
- If smoked paprika isn’t to your taste, you can leave it out, or play with any other spice combination you love.
- 4-5 large red potatoes, scrubbed clean
- 2 tablespoons butter
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt to taste
- Place the potatoes on a large plate and microwave for 2 minutes. Flip the potatoes over and microwave on high for another 2 minutes. They should be slightly tender when you squeeze them (not super soft). If they’re still hard, flip them over again and microwave on high for another minute.
- Once the potatoes are cool enough to handle, dice them into large bite-sized pieces. Heat the butter in a heavy skillet, then place the potatoes in so that each one is touching the bottom of the pan. Sprinkle with some of the paprika, garlic powder, and salt, and cook for 5 minutes on medium heat, or until the bottoms are golden brown.
- Flip each potato onto a new side, sprinkle again with the seasoning mix, and cook another 2-3 minutes, until that side is golden brown. Keep flipping and repeating until each side is golden and crispy.
- If all the potatoes didn't fit in the first batch, then repeat the recipe with the rest of your potatoes.