Breakfast Potatoes Recipe

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Breakfast Potatoes

Leanne D.


I always fry breakfast potatoes but I wanted to try oven potatoes to see if they were crispy.I'm going to make a lot of potatoes for Sunday breakfast and wanted to try them.They are crispy so this is how I'll make them .The key to getting them crispy is drying the potatoes and a hot cooking pan from beginning to end.Also,cooking this way,I can do something else while the potatoes cook. Just have to remember to watch them!
This is how I make homemade french fries too,instead of double frying them,I cook them first,then fry them crisp.
You can add onions & bell peppers,I prefer them this way.

★★★★★ 1 vote


1 1/2 lb red potatoes
1/4 c canola oil
1/4 c butter
salt and pepper,to taste
green onions,minced


1Preheat oven to 425 degrees.
Scrub potatoes clean. Chop into 1-inch cubes. Place potatoes in a large saucepan, cover with water and cook over medium-high heat for 15 minutes. Drain,dry well, transfer to a rimmed baking sheet. Drizzle with oil and drop small pieces of butter throughout. Sprinkle with salt and pepper. Toss lightly, bake for 30 minutes, tossing every 15 minutes. Reduce oven to 400 degrees, toss potatoes and cook for an additional 15 minutes. Top with green onions.Serve immediately.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American