Crispy Garlic Herb Breakfast Potatoes

Start your day right with these Crispy Garlic Herb Breakfast Potatoes—a brunch essential that’s golden, garlicky, and irresistibly satisfying. Whether you’re planning a lazy Sunday or prepping for a hearty weekday meal, these skillet-fried potatoes bring the perfect balance of crunch and comfort. Each bite delivers crispy edges, tender centers, and a fragrant blend of garlic, herbs, and smoky paprika.

What makes this recipe truly shine is the double cooking method: first parboiling for fluffiness, then pan-frying for the ultimate crisp. With just a few pantry spices and a handful of fresh herbs, you’ll turn simple potatoes into a standout dish.

Interestingly, breakfast potatoes became an American classic through diners in the 1950s—serving as a hearty, affordable side to eggs and bacon. Today, they’ve evolved into a must-have, and this version is sure to impress.

So, if you’re craving a cozy yet elevated breakfast side, this is the one to bookmark. Plus, it pairs beautifully with eggs, avocado toast, or your favorite savory brunch dishes!

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lb Yukon gold potatoes, diced into ½-inch cubes
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp dried thyme
¼ tsp crushed red pepper flakes (optional)
½ small yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp chopped fresh parsley
3 tbsp olive oil

INSTRUCTIONS

1. Par-cook the potatoes:
Place diced potatoes in a pot, cover with cold water, and bring to a boil. Add a generous pinch of salt. Once boiling, cook for 3–4 minutes until barely fork-tender. Drain well and let steam dry for 5 minutes.

2. Sauté the aromatics:
Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for another 30 seconds. Transfer to a plate and set aside.

3. Crisp the potatoes:
Wipe out the skillet and heat the remaining 2 tbsp olive oil over medium-high. Add the drained potatoes in a single layer. Sprinkle with salt, pepper, paprika, garlic powder, thyme, and red pepper flakes. Cook undisturbed for 4–5 minutes until a golden crust forms on the bottom.

4. Flip and finish:
Use a spatula to flip the potatoes in sections and continue cooking, flipping occasionally, for another 6–8 minutes until all sides are golden and crisp.

5. Combine and serve:
Return the sautéed onion and garlic to the pan. Toss everything together for 1 minute to reheat. Remove from heat and sprinkle with chopped parsley. Serve hot and crispy!

HELPFUL TIPS TO PERFECT THIS RECIPE

Use the right potatoes: Yukon golds hold their shape and get beautifully crispy without drying out.
Dry before frying: Letting potatoes steam-dry after boiling ensures a golden crust without sogginess.
Don’t overcrowd the pan: Give potatoes room to crisp up—use a large skillet or cook in batches for the best texture.

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