Start your day off right with these crispy breakfast potatoes made with creamy red potatoes. The interior stays light and fluffy, while the exterior crisps up in a skillet on the stovetop, cooked with the perfect blend of spices.
Spread the diced potatoes on a large microwave-safe plate and microwave on high until hot all the way through, slightly soft yet still a little crunchy. Start with 3 minutes, adding 1-2 minutes as needed, and tossing between each minute increment.
1 pound red potatoes
Heat oil in a large skillet over medium-high heat. The oil should coat the bottom of the pan. Once hot, carefully add the softened potatoes in an even layer.
4 Tablespoons neutral oil of choice
Let cook on one side to crisp up, approximately 4-5 minutes; then as they begin to turn golden brown, stir and continue cooking for 6-8 minutes.
Reduce heat to medium and stir in the seasonings. Continue cooking for 4-5 minutes until potatoes are tender and crisp. Garnish with fresh herbs as desired, and enjoy!
½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ⅛ teaspoon smoked paprika, ¼ teaspoon dried oregano, 1 teaspoon kosher salt, Freshly ground black pepper