Diner-Style Breakfast Potatoes
This breakfast potatoes recipe delivers golden-brown, crispy-on-the-outside, fluffy-on-the-inside results with a savory spice blend that makes every bite pop. The simple par-boiling technique ensures that perfect diner-style texture every time.
Equipment
- 12-inch cast iron skillet - or large nonstick skillet
- Large pot - for par-boiling
- Colander - or strainer
- Sharp chef's knife
- Cutting board
- Silicone spatula - or wooden spoon
- Measuring spoons
- Small mixing bowl - for spice blend
- Paper towels
- Thermoworks Thermapen Instant-Read Thermometer - optional
- OXO Good Grips Y-Peeler - optional
Ingredients
- 2 lbs Yukon Gold potatoes - 900g, cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- ½ medium yellow onion - about 1 cup or 120g, finely diced
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ½ teaspoon kosher salt - plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley - chopped, for garnish
Instructions
- Wash potatoes thoroughly and cut into ½-inch cubes.
- Par-boil cubed potatoes in salted water for 8-10 minutes until barely fork-tender. Drain well and pat completely dry with paper towels.
- Combine smoked paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper in a small bowl.
- Heat olive oil and butter in a large skillet over medium-high heat until butter melts and foams.
- Add diced onion and cook for 2-3 minutes until softened and translucent.
- Add par-boiled potatoes in a single layer, press down gently, sprinkle with spice blend, and toss to coat evenly.
- Cook undisturbed for 3-4 minutes per side, flipping occasionally, until golden and crispy. Total cook time is 12-15 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
- Don't skip the par-boil — this ensures a creamy interior and crispy exterior every time.
- Dry potatoes thoroughly after boiling; moisture prevents proper crisping in the skillet.
- Avoid overcrowding the pan; work in batches if doubling the recipe to maintain crispiness.
- Use both olive oil and butter for the best combination of high-heat searing and rich flavor.
- Cut potatoes into uniform ½-inch cubes for even cooking and consistent results.
- For a Southwestern variation, add diced bell pepper, jalapeño, and finish with cotija cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet with a drizzle of oil for the crispiest results; avoid microwaving if possible.
- Par-boil and dice potatoes the night before for a quick 15-minute skillet cook in the morning.
- Add shredded cheese during the last 2 minutes of cooking for a cheesy version.