coating halved potatoes with olive, garlic salt and pepper

potatoes face down covered in olive oil, garlic salt and pepper ready to bake

I seriously have always found breakfast potatoes to be a challenge. They would stick to the pan or be too mushy, not crispy enough, or literally disintegrate as though they were a PART of the pan and I simply now had a huge pan mess to clean up with very few potatoes to serve. But hey – times have changed and I finally have this figured out. There is a step I take BEFORE cooking the diced potatoes…..it’s a game changer 🙂

Ingredients

Potatoes (I use russet)
Olive oil
salt and pepper

Directions

Preheat your oven to 400 degrees. Grab a cookie sheet and a piece of parchment paper to cover it. Slice your potatoes in half. Place them sliced face up on the parchment paper and drizzle olive oil over them making sure it is spread over the entire face of the potato. I use my hands, but feel free to use a cooking brush. Sprinkle with salt and pepper. Turn sliced side down onto the parchment paper. Make sure the other side (rounded side) of the potato is also covered in olive oil, salt and pepper.

Place in oven. Cook for approximately 30 minutes, perhaps 40. You will know when it is done because the sliced side (currently face down) will get golden brown around the edges. Poke with a fork and make sure it’s tender. These potatoes will make the best breakfast potatoes because now all you have left to do is get them crispy on the outside!

diced breakfast potatotoes completely cooked in a pan

Next – you can proceed with slicing them into bite size pieces for breakfast potatoes if it is indeed morning and you are ready to eat. If this is your current situation, absolutely slice and dice, place them in a skillet with butter. I do use a nonstick skillet, however, this would work well with a cast iron as long as you melt the butter in it before tossing in your diced potatoes. Use enough butter to coat all of your potatoes. I use about one tablespoon for one to two decent sized potatoes. You obviously want them coated but not too greasy. However, this is based on preference so go with your own choice!

Cook at medium heat or just a bit higher so that they are browning on all sides as you flip them. This takes about ten minutes. Serve. Crispy on the outside, soft on the inside. Delish.

If you are NOT ready to eat, simply toss the sliced baked potatoes in the fridge. No need to dice them yet. I throw them in a plastic bag and dice them in the morning before cooking. I typically cook eight or so potatoes and then I have enough for a crowd, or enough for two to three people for the week if you want to serve diced potatoes for multiple breakfasts during the week!

Breakfast Potatoes Made Easy

I seriously have always found breakfast potatoes to be a challenge. They would stick to the pan or be too mushy, not crispy enough, or literally disintegrate as though they were a PART of the pan and I simply now had a huge pan mess to clean up with very few potatoes to serve. But hey – times have changed and I finally have this figured out 🙂 There is a step I take BEFORE cooking the diced potatoes…..it's a game changer 🙂

Print Recipe

Ingredients

Potatoes I use russet
Olive oil
Butter
Salt and pepper

Instructions

Preheat your oven to 400 degrees. Grab a cookie sheet and a piece of parchment paper to cover it. Slice your potatoes in half. Place them sliced face up on the parchment paper and drizzle olive oil over them making sure it is spread over the entire face of the potato. I use my hands, but feel free to use a cooking brush. Sprinkle with salt and pepper. Turn sliced side down onto the parchment paper. Make sure the other side (rounded side) of the potato is also covered in olive oil, salt and pepper. Place in oven. Cook for approximately 30 minutes, perhaps 40. You will know when it is done because the sliced side (currently face down) will get golden brown around the edges. Poke with a fork and make sure it's tender. These potatoes will make the best breakfast potatoes because now all you have left to do is get them crispy on the outside!
Next – you can proceed with slicing them into bite size pieces for breakfast potatoes if it is indeed morning and you are ready to eat. If this is your current situation, absolutely slice and dice, then place them in a skillet with butter. I do use a nonstick skillet, however, this would work well with a cast iron as long as you melt the butter in it before tossing in your diced potatoes. Use enough butter to coat all of your potatoes. I use about one tablespoon for one to two decent sized potatoes. You obviously want them coated but not too greasy. However this is based on preference so go with your own choice!
Cook at medium heat or just a bit higher so that they are browning on all sides as you flip them. This takes about ten minutes. Serve. Crispy on the outside, soft on the inside. Delish.
If you are NOT ready to eat, simply toss the sliced baked potatoes in the fridge. No need to dice them yet. I throw them in a plastic bag and dice them in the morning before cooking. I typically cook eight or so potatoes and then I have enough for a crowd, or enough for two to three people for the week if you want to serve diced potatoes for multiple breakfasts during the week!