Why You’ll Love these Crispy Red Breakfast Potatoes
Every breakfast lover needs these crispy red breakfast potatoes in their morning rotation.
The magic happens in that perfect contrast between the crispy, golden exterior and the tender, fluffy interior. I’m talking about potatoes that audibly crunch when your fork breaks through.
What makes them irresistible? Those caramelized onions add a sweet depth that plain potatoes just don’t have.
Plus, they’re incredibly versatile—pair them with eggs, bacon, or just eat them straight from the pan (who hasn’t done that?). The paprika adds a subtle warmth without overwhelming heat.
What Ingredients are in Crispy Red Breakfast Potatoes?
These crispy red breakfast potatoes combine simple, everyday ingredients to create something truly magical on your breakfast plate. The star of the show is definitely those small red potatoes – they’re the perfect size for quartering and have a naturally buttery flavor that stands up beautifully to roasting.
When paired with caramelized onions and a few key seasonings, they transform into something far greater than the sum of their parts.
- 10 small red potatoes
- 1 tablespoon salt (for boiling water)
- 2 quarts water (for boiling)
- 1 small onion, chopped
- 3 tablespoons butter (divided)
- 2 teaspoons seasoning salt
- 1/2 teaspoon paprika
What I love about this ingredient list is how accessible everything is – no fancy specialty items needed for breakfast perfection.
You can absolutely play with the seasonings if you’d like. Sometimes I’ll add a pinch of garlic powder or dried herbs if I’m feeling fancy.
And while the recipe calls for seasoning salt, you could substitute regular salt and add your own blend of spices. Just make sure to keep those gorgeous red potatoes as your base – their thin skins get wonderfully crispy while the insides stay tender and fluffy.
How to Make these Crispy Red Breakfast Potatoes
The magic of these breakfast potatoes lies in their two-stage cooking process. Start by preheating your oven to 350 degrees, then grab a small skillet to caramelize 1 small chopped onion with 1 tablespoon of butter until it reaches a beautiful golden brown color. The slow cooking of the onions brings out their natural sweetness, creating little pockets of flavor that will distribute throughout the potatoes.
Once they’re perfectly caramelized, remove them from the heat and set aside.
Now for the main event: the potatoes. Take 10 small red potatoes with their skins on (that’s where so much flavor and texture lives), quarter them, and add them to a large pot with 2 quarts of water and 1 tablespoon of salt. Bring this to a boil and cook for just 10 minutes—we want them still firm, as they’ll finish cooking in the oven.
After draining the potatoes in a colander, give them about 5 minutes to dry out, which helps achieve that crispy exterior we’re after. Return them to the still-warm pot off the heat, add the remaining 2 tablespoons of butter, and toss until coated.
Sprinkle in 2 teaspoons of seasoning salt, 1/2 teaspoon of paprika, and those gorgeous caramelized onions, stirring gently to guarantee every piece gets its fair share of seasoning. A quality stand mixer with attachments can make the mixing process more efficient and ensure even distribution of seasonings throughout your potato dish.
Transfer this potato mixture to a 13×9 inch baking dish, arranging them in a single layer to maximize crispiness. Pop them in the oven for 25-30 minutes, and the transformation begins. The outside edges will turn golden brown and crispy while the insides remain tender and fluffy.
You’ll know they’re done when they’re fork-tender and irresistibly golden. The parboiling followed by oven-roasting is what gives these potatoes their perfect contrasting textures—a crisp exterior giving way to a soft, buttery center that practically melts in your mouth.
For an even more elevated breakfast experience, consider using a professional wok set to quickly stir-fry these potatoes with additional vegetables after they’re done baking.
Seriously, the hardest part of this recipe is waiting for them to cool enough to eat!
Crispy Red Breakfast Potatoes Substitutions and Variations
While this recipe creates perfectly crispy breakfast potatoes as written, you can easily customize it to match whatever ingredients you have on hand or to suit your personal taste preferences.
Don’t have red potatoes? Yukon golds or russets work beautifully too, though they’ll give you slightly different textures.
Swap the butter for olive oil if you’re dairy-free, or add a sprinkle of garlic powder for extra punch. Herbs like rosemary or thyme can transform these spuds into something special.
Feeling spicy? A dash of cayenne or hot paprika might be just what your morning needs. You can even toss in bell peppers or mushrooms during the final bake.
What to Serve with Crispy Red Breakfast Potatoes
Countless breakfast classics pair beautifully with these crispy red breakfast potatoes, making them the perfect supporting actor on your morning plate.
I love serving them alongside fluffy scrambled eggs, crispy bacon, or savory sausage links. They’re also divine with a perfectly poached egg on top, the runny yolk creating a natural sauce that seeps into the potatoes’ nooks and crannies.
For something lighter, try pairing with avocado slices and fresh fruit.
Craving something heartier? Add these potatoes to breakfast burritos or serve with buttermilk pancakes for a sweet-savory contrast that’ll make your taste buds dance.
Final Thoughts
After making these crispy red breakfast potatoes countless times, I’m convinced they deserve a permanent spot in your morning routine.
The perfect balance of crispy exteriors and tender insides makes these spuds irresistible, don’t you think?
What I love most about this recipe is its versatility.
Need to feed unexpected guests? Double it. Prefer more seasoning? Add it.
The humble red potato transforms into something magical with just a few simple ingredients.
For a comforting weekend brunch option, pair these potatoes with a steaming bowl of hearty corn chowder that combines crispy bacon and creamy corn.
For an elevated potato experience, try making twice baked potatoes with sour cream, mustard, and a sprinkle of paprika for your next dinner side dish.
