Soft and tender on the inside and delightfully crispy on the outside, these breakfast potatoes are sure to be the perfect accompaniment to your next meal.
My favorite thing to eat growing up was potatoes. It didn’t matter how you cooked them, I would eat them (as long as they didn’t have cheese on them, of course). I liked them fried, mashed, sautéed, or roasted. In my twenties, when I was living on my own and responsible for feeding myself, I would make myself potatoes a lot. As in, for every meal. Sometimes they came out of a box (hello, instant mashed potatoes) and sometimes they were a bit more fancy.
My absolute favorite way to make them was to cut them into wedges and season them with paprika, garlic powder, salt and pepper, then cook them in oil in the frying pan. They felt super grown-up and fancy to 20-something Emily and paired well with just about everything.
Meaning, I made them every single week.
They were even my go-to when I had friends over. BECAUSE HELLO, FANCY.
I honestly forgot about how much I liked these breakfast potatoes until we had friends over for brunch this past weekend and I whipped up a batch to serve alongside my favorite egg bake. They were a huge hit with everyone minus Anna, who refused to deviate from her eggs and toast. (??♀️Can’t win them all.)
One caveat to these breakfast potatoes — they take about 30 minutes on the stove before they are ready. So save these for a day when you have a little extra time and really let them simmer on a lower heat to get them all soft on the inside and delightfully crispy on the outside.
And if you don’t feel like standing by the stove for that long, feel free to pop them in the oven for about 50-60 minutes. It’s delicious that way, too, and a bit more hands off.
How To Make Breakfast Potatoes
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