I make these potatoes at least once a week — they’re the kind of simple, reliable side that turns rushed mornings into a proper breakfast. Golden cubes with a tender inside and a crisp exterior, flavored simply with garlic and onion powders, salt, pepper, butter and oil. They come together fast, keep well, and pair beautifully with egg-forward breakfasts like a warm batch of Delicious Protein Egg Biscuits for a full, satisfying meal.
Why you’ll love this dish
Quick, forgiving, and crowd-pleasing — these potatoes are perfect when you need something tasty without fuss. Yukon Gold or red potatoes hold their shape and get that coveted golden crust faster than floury russets. The brief covered-steam step speeds through the softening so you get tender centers without a long simmer. Serve them for weekend brunch, a busy weekday breakfast, or as a simple side for dinner.
“Crispy outside, fluffy inside — the fastest way to upgrade eggs.” — a reader favorite
Step-by-step overview
Start by cubing and rinsing the potatoes, then dry them well so they crisp. Heat a large skillet on medium-high, melt butter with oil, and add the potatoes in a single layer. Season, cover briefly to steam until nearly tender, then remove the lid and let them brown, stirring occasionally until golden. Finish with parsley and serve right away.
What you’ll need
- 4 potatoes (Yukon Gold or red), cut into 1/2″ cubes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp butter (unsalted or salted)
- 1 tbsp oil (canola or vegetable)
- 1 tbsp chopped parsley (fresh or dried)
Notes: Yukon Gold gives a buttery texture; red potatoes stay robust when tossed. If you prefer, use olive oil for more flavor (watch heat). For a dairy-free version, replace butter with a neutral oil or vegan butter.
Step-by-step instructions
- Cut the potatoes into uniform 1/2″ cubes. Rinse to remove excess starch and pat completely dry with a kitchen towel.
- Heat a large skillet over medium-high heat until hot but not smoking.
- Add butter and oil to the skillet and swirl until the butter is melted and foaming subsides.
- Add the potatoes in a single layer. Toss once so every cube is coated in the butter-oil mixture.
- Sprinkle salt, black pepper, garlic powder, and onion powder over the potatoes; stir briefly to distribute.
- Cover the skillet and let the potatoes steam for 3–4 minutes so the centers start to soften.
- Remove the lid and cook uncovered, stirring every couple of minutes, for 6–10 minutes until the potatoes are golden brown and tender when pierced with a fork. Adjust heat if they brown too quickly.
- Remove from heat, sprinkle with chopped parsley, and serve immediately.
Best ways to enjoy it
These potatoes shine as a side or as the base of a breakfast plate. Try them with scrambled or fried eggs, a stack of pancakes, or alongside breakfast sandwiches. For a weekend spread mix in sautéed onions and peppers and serve family-style. If you want a balanced sweet-and-savory brunch, include a batch of Delicious Banana Oatmeal Muffins — they’re a nice contrast to the savory potatoes.
Pairing ideas:
- Eggs any style and toast
- Breakfast sandwich with melted cheese and beef or a veggie patty
- Pan-seared salmon or roasted chicken for a simple dinner plate
- Top with hot sauce, salsa, or a dollop of sour cream for extra flair
Storage and reheating tips
Refrigerate leftover potatoes in an airtight container within two hours of cooking. They keep well for 3–4 days. To reheat and restore crispness, pan-fry over medium heat with a teaspoon of oil until hot and crunchy, or spread on a baking sheet and re-crisp in a 400°F (200°C) oven for 8–10 minutes. You can freeze for up to 2 months: cool completely, freeze in a single layer on a tray, then transfer to a sealed bag. Reheat from frozen in a skillet, adding a touch of oil and covering briefly to steam, then uncover to crisp.
Food safety note: discard if left at room temperature more than 2 hours (1 hour above 90°F / 32°C).
Pro chef tips
- Cut the cubes uniformly — 1/2″ gives the best balance of quick cooking and good browning.
- Dry the potatoes thoroughly after rinsing; moisture prevents crisping.
- Use a mix of butter and oil: butter adds flavor, oil raises the smoke point so the butter won’t burn.
- Don’t overcrowd the pan — give the potatoes room to brown. Cook in batches if needed.
- The brief covered-steam step softens centers without overcooking the exterior. Remove the lid to let moisture escape and the crust form.
- If you like extra crisp, finish under a hot broiler for 1–2 minutes (watch closely).
Creative twists
- Skillet hash: add diced bell pepper and onion with the potatoes; finish with a cracked egg on top and cover until the egg sets.
- Spicy version: swap black pepper for smoked paprika and add 1/4 tsp cayenne.
- Herb-forward: toss with rosemary, thyme, or chives instead of parsley.
- Cheesy: stir in grated Parmesan or cheddar in the last minute of cooking.
- Sweet potato swap: use 3 large sweet potatoes; reduce steaming time slightly and watch closely so they don’t get mushy.
Common questions
How long does this take from start to finish?
Prep (peeling optional, cubing, rinsing) takes about 8–10 minutes. Cooking is 10–15 minutes. Expect 20–25 minutes total.
Can I use russet or frozen potatoes?
You can use russets but they’re starchier and may break down more; keep cubes slightly larger. Frozen diced potatoes work but pat them dry and expect extra moisture — they may need longer to crisp.
Can I make these ahead for a brunch?
Yes. Cook fully, cool, and refrigerate. Re-crisp in a skillet or oven before serving. For a large brunch, you can also par-cook (steam) the cubes, cool, then finish browning just before serving.
How do I get them extra crispy without burning?
Use medium-high heat, a generous pan, and don’t stir constantly — allow contact time for browning. If browning too fast, lower the heat a touch and give more time uncovered to render moisture.
Are these safe to freeze?
Yes. Freeze cooled potatoes in a single layer, then transfer to a sealed bag for up to 2 months. Reheat straight from frozen in a skillet, covering briefly to heat through then uncovering to crisp.
If you want substitutions, timing clarifications, or a printable version of this recipe, tell me how you plan to serve them and I’ll tailor the steps.
Crispy Garlic Potatoes
Ingredients
Method
-
Cut the potatoes into uniform 1/2 inch cubes, rinse to remove excess starch, and pat completely dry with a kitchen towel.
-
Heat a large skillet over medium-high heat until hot but not smoking.
-
Add butter and oil to the skillet and swirl until the butter is melted and foaming subsides.
-
Add the potatoes in a single layer and toss once to coat every cube in the butter-oil mixture.
-
Sprinkle salt, black pepper, garlic powder, and onion powder over the potatoes; stir briefly to distribute.
-
Cover the skillet and let the potatoes steam for 3–4 minutes so the centers start to soften.
-
Remove the lid and cook uncovered, stirring every couple of minutes, for 6–10 minutes until the potatoes are golden brown and tender when pierced with a fork.
-
Remove from heat, sprinkle with chopped parsley, and serve immediately.
Nutrition
Notes
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Crispy Garlic Potatoes
Ingredients
Method
- Cut the potatoes into uniform 1/2 inch cubes, rinse to remove excess starch, and pat completely dry with a kitchen towel.
- Heat a large skillet over medium-high heat until hot but not smoking.
- Add butter and oil to the skillet and swirl until the butter is melted and foaming subsides.
- Add the potatoes in a single layer and toss once to coat every cube in the butter-oil mixture.
- Sprinkle salt, black pepper, garlic powder, and onion powder over the potatoes; stir briefly to distribute.
- Cover the skillet and let the potatoes steam for 3–4 minutes so the centers start to soften.
- Remove the lid and cook uncovered, stirring every couple of minutes, for 6–10 minutes until the potatoes are golden brown and tender when pierced with a fork.
- Remove from heat, sprinkle with chopped parsley, and serve immediately.
