Breakfast - Cooking - Sides

Breakfast Potatoes

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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Breakfast Potatoes

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Sides
Cuisine American
Servings 4 servings
Calories 300 kcal


  • 2 large russet or baking potatoes
  • 1/4 cup olive oil (or preferred cooking oil)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • Cut potatoes in half length wise and then in half again lengthwise. Slice into thin wedges and transfer to a large mixing bowl.
  • Add in remaining ingredients and stir until potatoes are evenly coated with oil and seasoning.
  • Transfer to large skillet and heat over medium heat.
  • Cook over medium to medium low heat, stirring occasionally, for 30-35 minutes or until potatoes are tender in the middle and crispy brown on the outside. Add in a little extra oil if the pan is getting dry.
  • Serve as a side with your favorite dish (like eggs or chicken/beef).


  • If you don’t feel like standing over the stove for the next 30-35 minutes, you can always pop them in the oven in a glass baking dish. Cook at 375°F for 45 minutes or until soft and tender with some crispy bits. Make sure to stir at least once halfway through so that your potatoes cook evenly without burning.
  • hi, i’m emily and i love making things with my hands. i always have a project (or ten) in the works and love to draw, paint, cook, sew, crochet, cross stitch, and make soap. this year, i’m focusing my creative efforts on trying new things and just plain having fun.

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