Description
Bangin’ Breakfast Potatoes with crispy edges, savory seasonings, and tender insides. Quick, comforting, and crowd-pleasing breakfast dish!
Ingredients
Scale
- 2 pounds (900g) russet potatoes, cut into ½-inch cubes
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) butter
- 1 medium onion, diced (about 1 cup/150g)
- 1 red bell pepper, diced (about 1 cup/150g)
- 3 cloves garlic, minced (about 1 tablespoon/9g)
- 1 teaspoon (5g) paprika
- 1 teaspoon (5g) dried thyme
- ½ teaspoon (2.5g) garlic powder
- ½ teaspoon (2.5g) onion powder
- ¼ teaspoon (1g) cayenne pepper (optional)
- 1½ teaspoons (9g) salt
- ½ teaspoon (2g) black pepper
- 2 tablespoons (6g) fresh parsley, chopped
Instructions
- Step 1: Prepare the Potatoes Start by washing 2 pounds of russet potatoes thoroughly under cold water. For the perfect Bangin’ Breakfast Potatoes, leave the skins on for extra texture and nutrients. Cut them into consistent ½-inch cubes, ensuring they’re uniform in size so they’ll cook evenly. Place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water, then bring to a boil over high heat. Once boiling, reduce to medium heat and parboil for exactly 5 minutes—this creates the perfect partially cooked interior while maintaining structural integrity.
- Step 2: Drain and Dry Drain the parboiled potatoes in a colander and allow them to steam dry for 2-3 minutes. This critical step removes excess moisture, which is the enemy of crispiness. While they’re still hot, transfer the potatoes to a large bowl and sprinkle with half of your seasonings (paprika, thyme, garlic powder, onion powder, cayenne, salt and pepper). Toss gently to coat each piece, being careful not to break them apart. The hot potatoes will absorb these flavors beautifully.
- Step 3: Create the Perfect Crisp Place a large, heavy-bottomed skillet (cast iron works wonderfully) on the stove and add olive oil. Add the seasoned potatoes to the cold oil, then turn the heat to medium-high. Allow the potatoes to cook undisturbed for 4-5 minutes until the bottoms develop a golden crust. Using a spatula, carefully flip sections of potatoes rather than individual pieces, and cook for another 4 minutes. Patience is key here—resist frequent stirring for the best crispy exterior.
- Step 4: Add Aromatics and Finish Push the potatoes to one side of the pan and add the butter to the cleared space. Once melted, add diced onions and bell peppers, cooking for 2-3 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds until fragrant. Gently fold everything together, incorporating the vegetables with the potatoes. Add the remaining seasonings and cook for 2-3 more minutes, stirring occasionally until everything is golden brown and the vegetables are tender-crisp. Remove from heat and fold in fresh chopped parsley for a bright finish to your Bangin’ Breakfast Potatoes.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 240 calories per serving
- Sugar: 4 grams
- Sodium: 850 mg
- Fat: 12 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 3 grams
- Cholesterol: 8 mg