The Best Ever Healthy Breakfast Potatoes! These are the ultimate crispy potatoes to make and they are Whole30, paleo and vegan too with the best ever crisp on top.
I have officially become on of those potato-obsessed people. Like have to eat them every single day or I go crazy. I personally love eating crispy potatoes cold out of the fridge and don’t even ask why. It is truly one of my favorites to snack on as I cook dinner for the family.
Ez and Jordan share my love for potatoes as well so needless to say – we go through a ton of potatoes every single week.
These breakfast potatoes are the ultimate way to make them so they are easy, tasty, healthy and still crispy crispy crispy! You can serve them with anything you want for breakfast or even with dinner. I love frying some eggs on top with avocado and bacon for a dish. Or with roasted chicken from my cookbook too.
If you make these potatoes, let us know in the comments. I hope you enjoy them as much as I do!
What ingredients you need to make these crispy breakfast potatoes:
- Russet potatoes (this was 4 large potatoes for me)
- Olive oil or avocado oil
- Garlic powder
- Onion powder
- Smoked paprika
- Sea salt and black pepper
How to make the easiest and most deices crispy potatoes:
- Preheat oven to 425 degrees
- Slice the potatoes in half width wise then again into quarters, then slice again into smaller pieces
- Heat a large cast iron skillet and toss the potatoes in a large bowl with the oil and spices and mix well
- Add the potatoes to the skillet and crisp over medium/high heat for about 6 minutes, flipping halfway through
- Use an oven mitt and add the skillet to the oven and bake for about 25-30 minutes or until the potatoes are extra crispy (flipping half way through again!)
- Serve while warm with scrambled eggs, bacon, anything you want! I love serving these with roasted chicken too for dinner
A few of my favorite recipes to serve these potatoes with:
Healthy Avocado Chicken Burgers (paleo + whole30)
The Best Paleo Buffalo Chicken Nuggets (Whole 30)
Paleo Crispy Sesame Chicken Tenders with Spicy Honey Sauce
Paleo Sweet Potato Bun Lamb Burgers (Whole30)
The Best Ever Healthy Breakfast Potatoes!
The Best Ever Healthy Breakfast Potatoes! These are the ultimate crispy potatoes to make and they are Whole30, paleo and vegan too with the best ever crisp on top.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
Yield: Serves 4
Ingredients
- 1.5 lbs russet potatoes (this was 4 large potatoes for me)
- 3 tablespoons olive oil or avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 425 degrees
- Slice the potatoes in half width wise then again into quarters, then slice again into smaller pieces
- Heat a large cast iron skillet and toss the potatoes in a large bowl with the oil and spices and mix well
- Add the potatoes to the skillet and crisp over medium/high heat for about 6 minutes, flipping halfway through
- Use an oven mitt and add the skillet to the oven and bake for about 25-30 minutes or until the potatoes are extra crispy (flipping half way through again!)
- Serve while warm with scrambled eggs, bacon, anything you want! I love serving these with roasted chicken too for dinner
Notes
*Store leftovers in fridge for 5 days. I reheat in oven or stovetop. Or even microwave when I am lazy!
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