Breakfast Potatoes: Ultimate Crispy - Cooking with Kendra

Name: Breakfast Potatoes: Ultimate Crispy - Cooking with Kendra
Total time: 45 min
Ingredients: 2 lbs | 900 g Yukon Gold or Russet Potatoes, peeled and cut into 1-inch (2.5 cm) cubes; 1 Tbsp | 15 ml Coarse Salt (for the boiling water); 3 Tbsp | 45 ml High-Heat Cooking Oil (e.g., refined olive oil, canola, or vegetable oil); 1 Tbsp | 15 g Unsalted Butter (optional, for flavour finish); 1 small Yellow Onion, diced finely; 2 cloves Garlic, minced; 1 tsp | 5 ml Smoked Paprika (or standard paprika for less intense flavour); ½ tsp | 2.5 ml Dried Oregano; ½ tsp | 2.5 ml Black Pepper, freshly ground; Salt, to taste (adjust after cooking); 2 Tbsp | 30 ml Fresh Parsley or Chives, chopped (for garnish)

cookingwithkendra.net

Learn how to make proper, crispy breakfast potatoes that rival any pub. This easy recipe guarantees fluffy insides and crunchy exteriors every time.

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Ingredients

2 lbs | 900 g Yukon Gold or Russet Potatoes, peeled and cut into 1-inch (2.5 cm) cubes
1 Tbsp | 15 ml Coarse Salt (for the boiling water)
3 Tbsp | 45 ml High-Heat Cooking Oil (e.g., refined olive oil, canola, or vegetable oil)
1 Tbsp | 15 g Unsalted Butter (optional, for flavour finish)
1 small Yellow Onion, diced finely
2 cloves Garlic, minced
1 tsp | 5 ml Smoked Paprika (or standard paprika for less intense flavour)
½ tsp | 2.5 ml Dried Oregano
½ tsp | 2.5 ml Black Pepper, freshly ground
Salt, to taste (adjust after cooking)
2 Tbsp | 30 ml Fresh Parsley or Chives, chopped (for garnish)