Can I make these potatoes ahead of time?

Yes, you can prep and par-cook the potatoes in advance, then finish crisping them up in a hot skillet right before serving. Store pre-cooked potatoes in the fridge for up to 2 days.

What kind of potatoes work best?

Russet potatoes give you the crispiest edges, while Yukon Golds and red potatoes offer a creamier, buttery texture. Any will work, so use what you have.

Why are my potatoes not getting crispy?

Overcrowding the pan can cause steaming instead of browning. Make sure the potatoes are in a single layer and the heat is medium-high. Let them cook undisturbed for a few minutes before flipping.

Can I use an air fryer instead of a skillet?

Yes, this recipe adapts well to the air fryer. Toss the cubed potatoes in the seasonings and oil, then cook at 400°F for 15–20 minutes, shaking halfway through.

Crispy Skillet Breakfast Potatoes

Name: Crispy Skillet Breakfast Potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 potatoes, cut into ½-inch cubes; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; 1 tablespoon butter; 1 tablespoon oil (avocado, canola, or olive); 1 tablespoon chopped parsley (fresh) or ½ teaspoon dried parsley

Description

These crispy skillet breakfast potatoes are golden on the outside, soft on the inside, and full of savory flavor. Perfect for quick breakfasts, brunches, or as a side for easy sheet pan dinners, they come together in just 20 minutes with pantry staples and zero fuss.

Ingredients

Scale

4 potatoes, cut into ½-inch cubes
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon butter
1 tablespoon oil (avocado, canola, or olive)
1 tablespoon chopped parsley (fresh) or ½ teaspoon dried parsley

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Instructions

Prep the Potatoes: Wash and dice the potatoes into uniform ½-inch cubes to ensure even cooking and crispiness.
Heat the Skillet: Place a large skillet over medium-high heat and add the butter and oil. Wait until the butter melts and begins to bubble gently before moving on.
Add and Season: Carefully add the diced potatoes to the skillet. Use a spatula to toss them and coat evenly with the oil and butter. Sprinkle on the salt, pepper, garlic powder, and onion powder.
Steam to Soften: Cover the skillet with a lid and let the potatoes steam for about 3–4 minutes. This softens the interior before crisping the outside.
Crisp Without the Lid: Remove the lid and stir the potatoes gently. Cook uncovered, stirring occasionally, until all sides are golden brown and crispy—about 10–12 minutes.
Finish and Garnish: Once the potatoes are crisp and fork-tender, sprinkle with chopped parsley. Taste and adjust seasoning if needed, then serve hot.

Notes

Avoid overcrowding the skillet to ensure even browning. You can double the recipe for a larger group, but cook in batches to keep the potatoes crispy. If using dried herbs, add them with the seasoning mix; if using fresh herbs, sprinkle them at the end to preserve their flavor and color. Leftovers reheat well in the oven or air fryer.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast, Side Dish
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 1g
Sodium: 180mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 10mg