Description
A simple and delicious recipe for crispy breakfast potatoes made with Yukon Gold potatoes, seasoned with garlic, onion, rosemary, and perfectly pan-fried in butter and olive oil to golden perfection. Ideal as a hearty side for any breakfast or brunch.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4½ cups)
Cooking Fat
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon olive oil
Seasonings
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried rosemary
Instructions
- Parboil Potatoes: Bring 6 cups of water to a boil over high heat. Add the peeled and cubed potatoes and cook for 3 minutes to partially soften them. Drain thoroughly and set aside.
- Heat Fats: In a large skillet, heat the unsalted butter and olive oil together over medium heat until the butter melts and the mixture is hot.
- Add Potatoes and Season: Add the drained potatoes to the skillet. Sprinkle evenly with kosher salt, black pepper, garlic powder, onion powder, and dried rosemary. Stir gently to coat all pieces with seasoning and fat.
- Cook Undisturbed for Browning: Let the potatoes cook without stirring for 6-8 minutes, allowing the bottoms to develop a light golden crust.
- Flip and Continue Cooking: Carefully flip the potatoes over and cook them again without stirring for another 3-4 minutes to brown the other side.
- Final Toss and Crisp: Toss the potatoes once more to redistribute and let them sit undisturbed for an additional 3 minutes, or until they reach your desired level of brown and crispiness.
- Serve: Remove from heat and serve immediately. Garnish with fresh rosemary if desired for an added aromatic touch.
Notes
- Parboiling the potatoes helps them cook faster and gives a fluffy inside while allowing crispiness outside when fried.
- Use Yukon Gold potatoes for their natural buttery flavor and creamy texture.
- Adjust seasonings to taste, and feel free to add fresh herbs like thyme or parsley for variation.
- If you want it spicier, add a pinch of smoked paprika or cayenne pepper.
- This recipe works best in a large non-stick or cast iron skillet for even heat distribution and browning.
- Leftovers can be reheated in a skillet or oven to maintain crispiness.
