Easy Crispy Oven Baked Breakfast Potatoes

The key to crispy breakfast potatoes with a soft and creamy interior is to cube them and parboil them prior to baking. We do this also with our perfect dinner potatoes.

Start by cubing up the potatoes into similar-sized cubes. You want them to be equal in size.

If they are smaller potatoes just half them, but for larger potatoes you will want to quarter them. Place them into a 3-quart sauce pot.

– Fill the pot with water until it just covers the potatoes and add 2 tablespoons of kosher salt.


Place onto the stovetop and turn the burner on high.

Set your kitchen timer for 14 minutes (yes, that precise), and bring to a boil. When it hits a boil reduce to a simmer until the timer goes off.

– Strain in a colander.

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