Fries Or Breakfast Potatoes Recipe

Wash and cut

Wash potatoes thoroughly. Leave the skins on for fries/roasted breakfast potatoes. For fries: cut potatoes into 1/4–3/8-inch sticks. For breakfast-style cubes: cut into 1/2–3/4-inch cubes. Place cut potatoes in a large bowl of cold water and let sit 10–15 minutes to remove excess starch.

Dry

Drain the potatoes and transfer to a clean kitchen towel or paper towels. Pat completely dry—this is essential for crispness. If time allows, spread on a baking sheet and air-dry 10–15 minutes.

Heat fat

In a large nonstick or cast-iron skillet over medium-high heat, add the neutral oil and heat until shimmering but not smoking (~2–3 minutes). Add the butter and let it melt, swirling to combine.

Start cooking potatoes

Add the dried potatoes in a single layer (work in batches if needed to avoid crowding). For fries: add sticks and let cook undisturbed 3–4 minutes until the undersides are golden. For cubes: cook undisturbed 4–5 minutes to allow a crust to form.

Flip and season

Flip or toss the potatoes to brown other sides, cooking an additional 3–6 minutes, until most sides are golden and crisp. Reduce heat to medium if potatoes brown too quickly. Sprinkle the salt, pepper, smoked paprika, and onion powder over the potatoes while cooking and toss to distribute.

Add aromatics

When potatoes are nearly done and crisp (after total 8–12 minutes depending on size), push them to the side of the pan and add the diced onion. Sauté 1–2 minutes until softened, then add minced garlic and chopped rosemary and cook 20–30 seconds until fragrant. Toss everything together so the aromatics coat the potatoes.

Finish

Taste and adjust seasoning. Stir in chopped parsley and remove from heat. If you want extra crispness, briefly increase heat to medium-high and toss 30–60 seconds more, watching carefully to avoid burning.

Preheat oven to 425°F (220°C). After drying, toss potatoes with oil, salt, pepper, smoked paprika, and onion powder in a large bowl. Spread in a single layer on a parchment-lined or lightly oiled baking sheet without overcrowding. Roast 20 minutes, flip or stir, then roast another 10–15 minutes until golden and crisp. In the last 3 minutes, sprinkle diced onion and garlic over potatoes and continue roasting. Remove, toss with rosemary and parsley, and finish with butter if desired.

Transfer potatoes to a serving dish. Sprinkle with grated cheese or chives if using. Serve hot with ketchup, hot sauce, or alongside eggs and other brunch items.