Diner-Style Skillet Crispy Breakfast Potatoes
Cubed Russet potatoes par-boiled and pan-fried in butter and paprika with crisp golden edges and fluffy centers.
skillet Timer
Set for 15 mins @ Medium-High Stovetop (approx 375°F)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Cut 2 lbs Russet potatoes into 3/4-inch cubes; boil in salted water for 5 minutes and drain well.
Heat 2 tbsp oil and 1 tbsp butter in a 12-inch skillet over medium-high heat.
Add potatoes in a single layer with paprika, onion powder, and garlic salt; cook undisturbed for 5 minutes.
Toss and fry for 5 more minutes until deep golden brown and crunchy all over.
Step-by-Step Guided Instructions
Peel and cut 2 lbs Russet potatoes into 3/4-inch cubes. Place in a saucepan of salted water, bring to a boil, and cook for 5 minutes until edges are barely tender. Drain thoroughly and shake in colander to scuff edges.
Par-boiling hydrates internal starches while roughing up exterior edges for maximum crunch.
Heat 2 tbsp high-heat oil and 1 tbsp butter in a 12-inch heavy skillet over medium-high heat until butter foams.
Combining oil (high smoke point) with butter (rich flavor) gives the best of both worlds.
Spread drained potatoes in a flat single layer in the skillet. Season with 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/4 tsp black pepper. Cook undisturbed for 5 minutes.
Do not touch them! Leaving potatoes in direct pan contact builds a thick, crunchy golden crust.
Flip with a sturdy spatula. Continue frying for 4 to 5 minutes, tossing occasionally, until all sides are deep golden brown. Stir in 1/2 cup diced onions or bell peppers in the final 3 minutes if desired.
Add raw onions in the last 3 minutes so they caramelize without scorching into black bits.
Top with two sunny-side-up fried eggs; the runny golden yolk makes the ultimate natural potato sauce.
Serve with ketchup for dipping alongside breakfast bacon.
- Warm crusty artisan bread
- Avocado side salad
- Herb roasted potatoes
Re-crisp in a hot skillet or air fryer at 400°F for 3 minutes.