Kickstart your day with a hearty breakfast that includes golden, crispy Breakfast Potatoes bursting with flavors from fresh rosemary, garlic, smoked paprika, and butter.
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Are you hunting for an amazing brunch dish to serve your friends this weekend, or just want to jazz up your everyday breakfast? If you are, then it’s a good thing I’m here! The taste is simply hard to forget and contributes to those weekend-lazy vibes that I, for one, am ALL about.
Each breakfast bite is crispy and softly scented with rosemary and garlic, with a smoky dash of paprika, all mingling with melting butter. Trust me – once you try these, cereal is gonna be for the birds. Whether you’re a ‘fries-for-breakfast’ kinda diner or you just want to give your regular French fries a makeover, you absolutely can’t afford to miss out on this scrumptious beauty.
do breakfast potatoes work with my diet?
Breakfast potatoes are packed with fiber, vitamin C, and potassium. I cook them in butter and oil but if the fat content is an issue, switch to olive oil. If you’re on a vegetarian or gluten-free diet, you’re golden. To make this recipe amenable to a dairy-free or plant-based diet, drop the butter and use only the olive oil. To make this meal, vegan-friendly, use a vegan butter or a neutral oil, like Canola. Some paleo-diet followers avoid white potatoes. If you fall under this category, use sweet potatoes, or go with turnips or carrots.
INGREDIENTS
To start your day with these breakfast potatoes, here’s what you’ll need…
- 1 lb. russet potatoes
- 1 tbsp butter
- 1 tbsp olive oil
- sprig of fresh rosemary
- 2 cloves garlic
- 1/4 tsp smoked paprika powder
- pinch of salt and pepper
INSTRUCTIONS
Boil
Peel the potatoes and dice them into bite-sized pieces. Put the potatoes in a large pot of boiling water. Cook for 8–10 minutes. Strain through a sieve and let cool.
Heat
Heat the olive oil, rosemary, and 2 smashed garlic cloves in a large skillet on MED-HIGH. Once hot, add the potatoes and season them with a pinch of salt and pepper.
Cook
Cook the potatoes for 8–10 minutes, tossing them every 2 minutes.
Add
Once the potatoes are golden brown and crispy, add the butter and season them with the smoked paprika.
DEVOUR!
Tips & Tricks to Making Perfect Breakfast Potatoes
- Russet potatoes are your best bet here due to their light, mealy texture.
- Always boil the diced potatoes before frying. It helps in cooking them evenly.
- Add the garlic and rosemary early to infuse the potatoes with the oil.
- Toss the potatoes every 2 minutes when frying for that even brown color and to prevent sticking.
- Add the paprika and butter after the potatoes are crisped to prevent the butter from burning and the paprika from becoming too intense.
FAQs
Sure! The general rule is this: for a creamy inside, go with Yukon Gold or red potatoes. If you’re after a crispy outer layer, russets are the best option.
Not a big deal. A teaspoon of dried rosemary will work. If you don’t have that either, you can try other hearty herbs like thyme or marjoram.
Go for a classic, well-seasoned cast-iron skillet, or a decent non-stick pan. Either should help your potatoes slide right off when you’re browning them up.
Lots! Throw in some diced onions or bell peppers for extra crunch and flavor. For some heat, add a pinch of cayenne pepper. Or you can mix in some grated cheese or cooked bacon bits at the end. It really depends on how hearty you want the potatoes to be.
Serving Suggestions
These delectable breakfast potatoes are a perfect companion to sunny-side-up eggs or a fluffy omelet. They’re also a delightful side to classic breakfast meats such as bacon or sausage links. For vegetarians, pair them with grilled tomatoes and a pile of sautéed spinach for a balanced, hearty meal.
how to prep and store your breakfast potatoes
To prep these potatoes ahead, boil and strain them, then cool them to room temperature. Once cool, put them in an airtight container in your fridge. When morning comes, take them out and warm them up in the sauté pan. And by the way, you can also make them in an air fryer, it is so easy!
Leftovers can go right back into the fridge for up to 3 days. When you’re ready for another round, crank up that skillet to MEDIUM and give them back their crunch.
Ingredients
- 1 lb. russet potatoes
- 1 tbsp butter
- 1 tbsp olive oil
- sprig fresh rosemary
- 2 cloves garlic
- 1/4 tsp smoked paprika powder
- pinch salt and pepper
Instructions
- Peel the potatoes and dice them into bite-sized pieces. Put the potatoes in a large pot of boiling water.
- Cook for 8–10 minutes. Strain through a sieve and let cool.
- Heat the olive oil, rosemary, and 2 smashed garlic cloves in a large skillet on MED-HIGH. Once hot, add the potatoes and season them with a pinch of salt and pepper.
- Cook the potatoes for 8–10 minutes, tossing them every 2 minutes. Once the potatoes are golden brown and crispy, add the butter and season them with the smoked paprika powder.
Tips & Notes:
- Add the garlic and rosemary early to infuse the potatoes with the oil.
- Toss the potatoes every 2 minutes when frying for that even brown color and to prevent sticking.
- Add the paprika and butter after the potatoes are crisped to prevent the butter from burning and the paprika from becoming too intense.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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