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Crispy Breakfast Potatoes

Crispy Breakfast Potatoes are the perfect addition to a hearty breakfast or any meal of the day. Seasoned potato cubes that are golden brown on the outside and fluffy on the inside.

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Serve these Crispy Breakfast Potatoes up with our Breakfast Sandwiches, Biscuits and Sausage Gravy or alongside our Baked Denver Omelet.

Platter of crispy breakfast potatoes.

We love Crispy Hashbrowns but we don’t always want fried potatoes. These Crispy Breakfast Potatoes are easy to bake in the oven or pop them onto the pellet grill for an easy side dish.

Dice up the potatoes into small bites, add some diced onion, spices and olive oil and these breakfast potatoes are sure to please a hungry crowd.

Ingredients for crispy breakfast potatoes.

Ingredients Needed

  • Russet Potatoes
  • Onion
  • Granulated Garlic
  • Onion Powder
  • Dried Dill
  • Dried Oregano
  • Smoked Paprika
  • Dried Basil
  • Kosher Salt
  • Black Pepper
  • Olive Oil

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Step By Step Directions

Collage making breakfast potatoes.

Peel potatoes and dice into small pieces. We love using this veggie chopper to speed up the process.

Rinse the potatoes really well. Drain and pat dry with paper towels.

Place on a rimmed baking sheet.

Dice the onion and add to the potatoes.

In a small bowl, combine garlic, onion, dill, smoked paprika, basil, salt and pepper.

Sprinkle over the potatoes and toss to coat.

Drizzle with olive oil and mix well.

Cook in a hot oven or preheated pellet grill.

About 5 minutes before the potatoes are done, stir with a spatula and continue cooking until crispy.

Crispy breakfast potatoes on a sheet pan.

Serve immediately.

Recipe Notes

Store leftover potatoes in a zip top bag or airtight container in the refrigerator up to 3 days.

Reheat in a skillet coated lightly with olive oil or butter and cook over medium heat. Stir occasionally until heated through.

Platter of diced, roasted potatoes with ketchup, salt on a red check napkin.

Add these Crispy Breakfast Potatoes to your menu this week for a flavorful and crunchy side dish that is the perfect hearty addition to any meal of the day.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Yield: 4 Servings

Crispy Breakfast Potatoes

Platter of breakfast potatoes.

Crispy Breakfast Potatoes are the perfect addition to a hearty breakfast or any meal of the day. Seasoned potato cubes that are golden brown on the outside and fluffy on the inside.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 pounds russet potatoes
  • 1 medium onion
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried dill
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 cup olive oil

Instructions

  1. Preheat oven or pellet grill to 425°.
  2. Peel potatoes and dice into small pieces. We love using this veggie chopper to speed up the process.
  3. Rinse the potatoes really well. Drain and pat dry with paper towels.
  4. Place on a rimmed baking sheet.
  5. Dice the onion and add to the potatoes.
  6. In a small bowl, combine garlic, onion, dill, smoked paprika, basil, salt and pepper.
  7. Sprinkle over the potatoes and toss to coat.
  8. Drizzle with olive oil and mix well.
  9. Cook in oven or preheated pellet grill.
  10. About 5 minutes before the potatoes are done, stir with a spatula and continue cooking until crispy.
  11. Serve immediately.

Notes

Store leftover potatoes in a zip top bag or airtight container in the refrigerator up to 3 days.

Reheat in a skillet coated lightly with olive oil or butter and cook over medium heat. Stir occasionally until heated through.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 482Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 508mgCarbohydrates: 54gFiber: 6gSugar: 4gProtein: 7g

Nutritional calculations are estimated and may not be accurate.

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