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Breakfast Potatoes Recipe

These crispy, seasoned breakfast potatoes are golden on the outside and tender on the inside. Microwave-precooked potatoes are sautéed with herbs and spices for a quick, flavorful dish, perfect for breakfast or as a side.
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Course: Breakfast
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds potatoes peeled and quartered
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ teaspoon smoked paprika
  • Pinch of cayenne pepper optional
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 sprig fresh rosemary or thyme optional
  • 1 garlic clove smashed optional

Equipment

  • Microwave-safe plate
  • Knife
  • Microwave lid
  • 12-inch skillet
  • Spatula
  • Measuring spoons

Method
 

  1. Peel and quarter the potatoes, then place them on a microwave-safe plate, covering with a microwave lid.
  2. Microwave the potatoes for 3½–4½ minutes, and once a knife slides through with slight resistance, let them cool to room temperature or refrigerate them overnight and dice them into ½-inch pieces before using.
  3. In a 12-inch skillet, heat butter, olive oil, rosemary, thyme, and smashed garlic clove over medium-high heat until the herbs sizzle.
  4. Remove and discard the herbs and garlic once they’ve released their flavor, then add the diced potatoes and season with salt, pepper, cayenne, garlic powder, onion powder, and smoked paprika.
  5. Toss to coat and cook for 8-10 minutes, flipping every 2-3 minutes until golden.
  6. Adjust seasoning to taste and serve immediately.

Notes

If you don’t have a microwave, boil the quartered potatoes until tender but firm enough to resist a knife.
To achieve extra crispy potatoes, ensure they are in a single layer while cooking.
Add a squeeze of fresh lemon juice right before serving for a bright, zesty finish.