Perfect Crispy Breakfast Potatoes

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  • 6 medium red potatoes, quartered
  • 1/4 teaspoons salt
  • 1/3 cup canola or vegetable oil
  • 2 sprigs rosemary
  • 1/4 teaspoons sea salt, plus more for finishing


  1. Fill a large saucepan with enough cold water to cover your potatoes. Add a pinch of salt and bring to a boil over high heat.
  2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until a fork easily pierces the outside but the inside is still firm. Don’t overcook as they will become mushy.
  3. Drain the potatoes and return them to your saucepan. Cover with a lid and give the pot a few vigorous shakes. The soft, loose edges that this creates is the secret to crispy potatoes!
  4. Add your oil to a deep roasting pan or casserole dish and heat in oven on 475F until smoking hot.
  5. Remove the pan and add your potatoes, rosemary and a sprinkle of sea salt.
  6. Turn the oven down to 425F and roast for 45-60 minutes, until very crispy and golden brown. Turn once halfway to ensure even cooking.
  7. Serve hot with extra sea salt if desired.