Side Seasoned Breakfast Potatoes Recipe

Peel and cut

Peel the potatoes (optional: leave skin on for more texture). Cut into 1/2-inch cubes for even cooking.

Parboil

Place the cut potatoes in a medium saucepan and add enough water to barely cover (about 1 to 1 1/4 cups for 1.25 lb in a small pot). Bring to a gentle boil over medium-high heat and cook until just tender at the edges but still holding shape, about 6–8 minutes.

Shock and drain

Drain the potatoes into a colander and immediately plunge them into the ice bath (2 cups ice water) for 2 minutes to stop cooking. Drain well and let sit in the colander to remove excess moisture for 5 minutes; gently pat dry with a paper towel if needed.

Heat fat

In a large nonstick or cast-iron skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. Heat until the oil shimmers and the butter foams but does not brown, about 1–2 minutes.

Sauté onion and garlic

Add the diced onion to the skillet and cook, stirring occasionally, until softened and beginning to brown, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Crisp the potatoes

Add the drained, dried potato cubes in a single layer. Let them sit undisturbed for 2–3 minutes so the underside browns, then toss or flip sections to promote even browning. Continue cooking, turning every 2–3 minutes, until golden brown and crisp on most sides, about 8–10 minutes total.

Season

Sprinkle the smoked paprika, dried oregano, black pepper, kosher salt, and red pepper flakes (if using) evenly over the potatoes. Toss to coat and cook another 1–2 minutes to bloom the spices and finish crisping the potatoes.

Taste and adjust seasoning. Remove skillet from heat and stir in the chopped parsley, chives (if using), and lemon juice (if using) to brighten the flavors. Transfer to a serving dish and serve hot as a breakfast side.