Perfect Crispy Breakfast Potatoes
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 3-4 1x
- Category: Sides
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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!
- Add your oil to a deep roasting pan or casserole dish and heat in oven on 475F until smoking hot.
- Remove the pan and add your potatoes, rosemary and a sprinkle of sea salt.
- 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.
- Serve hot with extra sea salt if desired.
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