Description
Breakfast Potatoes are crispy on the outside while soft and tender inside — just how we like it! Simply seasoned with paprika, garlic, salt, and pepper, these skillet potatoes are delicious and flavorful.
Ingredients
- 1 1/2 pounds red potatoes, cut into 1/2 inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- fresh parsley (optional, for serving)
Instructions
- Heat oil in a large oven-proof skillet (10-inch cast iron skillet) over medium heat until hot, about 1 minute.
- Add cubed potatoes and toss well to coat. Cook without stirring for 5 minutes.
- Add paprika, garlic powder, salt, and pepper. Stir well until evenly combined. Continue cooking for another 8-10 minutes until tender, stirring occasionally.
- Optionally, transfer the skillet into the oven and broil on HI for 2-3 minutes until golden brown and crispy. Alternatively, cook another 5 minutes on the stove until crisp on the outside.
- Serve immediately.
Notes
How to cook in the air fryer. Prepare the potatoes and toss with seasoning until combined. Cook in the air fryer at 350F for 10-12 minutes, shaking the basket halfway through cooking.
How to store: Store breakfast potatoes in the refrigerator in an airtight container for up to 4 days.
How to reheat: Reheat in a 300F preheated oven for 10 minutes, in a 350F air fryer for 5 minutes, or on the stovetop until crispy and heated through.
How to freeze: Arrange the potatoes in a single layer on a parchment paper lined baking pan and freeze until solid, about 1-2 hours. Then transfer to a freezer bag and freeze for up to 3 months. You can reheat them straight from frozen in the oven, air fryer, or on the stovetop. Just add a few extra minutes to the reheating time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American