Homemade crispy potatoes are one of my favorite things to serve with a big breakfast or use as a side dish at supper time. You can use them in a hash too!
Crispy Potatoes Ingredients:
- Potatoes – I typically use russet potatoes, but you can use any type that you prefer. However, russet, white, and fingerling potatoes tend to fry up the best.
- Coconut oil – refined coconut oil has a higher smoke point around 400 degrees fahrenheit and is better for frying. If you are using virgin or unrefined coconut oil, the smoke point is around 350 degrees fahrenheit so you’ll need to keep you burner heat a little lower.
Breakfast Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
Supper Seasonings
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Paprika
- Thyme
- Herbs de providence or Italian seasoning
How to Make Crispy Potatoes:
- Preheat a castiron skillet over medium-low heat while preparing the potatoes.
- If cooking for a crowd, preheat your oven to 170 degrees Fahrenheit to keep the crispy potatoes warm till mealtime.
- Peel and wash the potatoes.
- Dice the potatoes. *Note: smaller pieces will cook faster so try to keep them relatively uniform.
- Place the diced potatoes in a strainer and rinse them under cold water.
- Pour them out on a clean kitchen towel to dry. Wrap them up kind of like a burrito and roll it back and forth. Dry potatoes will fry better. Also, removing the water decreases the chances that the oil will pop on you.
- Add enough coconut oil to cover the bottom of the skillet and allow it to melt/heat up for a minute or two.
- Next, using the towel as a funnel, pour in enough of the diced potatoes to cover the bottom of the skillet. Spread them out in a single layer. Do not overcrowd the skillet.
- Fry the potatoes until the edges turn golden brown. Then flip/stir the potatoes and continue frying till they are golden brown all around.
- Remove them from the skillet and place them on a baking sheet.
- Season the potatoes and then place the baking sheet in the oven to keep warm until mealtime.
Crispy Potatoes Recipe Card
Crispy Breakfast Potatoes
Homemade crispy potatoes are one of my favorite things to serve with a big breakfast or use as a side dish at supper time. You can use them in a hash too!
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- Potatoes
- Coconut oil
Breakfast Seasonings
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Paprika
Supper Seasonings
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Paprika
- Thyme
- Herbs de Providence or Italian Seasoning
Instructions
- Preheat a castiron skillet over medium-low heat while preparing the potatoes.
- If cooking for a crowd, preheat your oven to 170 degrees Fahrenheit to keep the crispy potatoes warm till mealtime.
- Peel and wash the potatoes.
- Dice the potatoes. *Note: smaller pieces will cook faster so try to keep them relatively uniform.
- Place the diced potatoes in a strainer and rinse them under cold water.
- Pour them out on a clean kitchen towel to dry. Wrap them up kind of like a burrito and roll it back and forth. Dry potatoes will fry better. Also, removing the water decreases the chances that the oil will pop on you.
- Add enough coconut oil to cover the bottom of the skillet and allow it to melt/heat up for a minute or two.
- Next, using the towel as a funnel, pour in enough of the diced potatoes to cover the bottom of the skillet. Spread them out in a single layer. Do not overcrowd the skillet.
- Fry the potatoes until the edges turn golden brown. Then flip/stir the potatoes and continue frying till they are golden brown all around.
- Remove them from the skillet and place them on a baking sheet.
- Season the potatoes and then place the baking sheet in the oven to keep warm until mealtime.
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More Breakfast Recipes
- Quick and Easy Sourdough Biscuits
- Old Fashioned Overnight Pancakes
- Whole Grain Einkorn Apple Cinnamon Muffins
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