Breakfast Potatoes (Crispy)

Prep the potatoes: Cut the baby potatoes into uniform ½‑inch cubes. Uniform size ensures even cooking and consistent crispness.

Rinse & dry: Place the diced potatoes in a colander, rinse under cold water to remove excess starch, then pat completely dry with a clean kitchen towel. Moisture is the enemy of crispness.

Season the cubes: In a large bowl, toss the dried potatoes with olive oil, smoked paprika, garlic powder, onion powder, rosemary, salt, and pepper. Coat evenly; the oil helps create that golden crust.

Heat the pan: Choose a heavy‑bottomed 12‑inch skillet (cast iron works best). Add the butter and let it melt over medium‑high heat until it foams and begins to brown lightly—this adds nutty flavor.

Sear the potatoes: Spread the seasoned potatoes in a single layer, ensuring they’re not crowded. Let them sit undisturbed for 3‑4 minutes; this dry‑sear forms the initial crust.

Stir & continue cooking: Using a wooden spatula, flip the potatoes, scraping up any browned bits. Reduce heat to medium and continue cooking, stirring every 2‑3 minutes, until all sides turn deep golden‑brown, about 12‑15 more minutes.

Check for doneness: Pierce a piece with a fork; it should slide in easily with a slight resistance. If the interior feels firm, increase the heat for a final 1‑2 minutes to boost crispiness.

Finish with herbs: Remove the skillet from heat, sprinkle fresh chopped rosemary (or chives) over the potatoes, and give a quick toss to distribute the aroma.

Serve immediately: Transfer to a serving platter, drizzle with a tiny drizzle of extra‑virgin olive oil if desired, and serve alongside eggs, toast, or your favorite breakfast protein.

Optional garnish: Add a sprinkle of flaky sea salt and a pinch of cracked black pepper for extra crunch and flavor depth.