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Smoky Paprika Breakfast Potatoes

Smoky Paprika Breakfast Potatoes

Crispy, diner-style breakfast potatoes with golden edges and fluffy centers, infused with smoky paprika and fragrant garlic oil. Par-cooking ensures fast browning, while a hot skillet delivers classic home-fries texture—perfect for cozy breakfasts, brunch spreads, or savory morning bowls.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Comfort food, Diner-Style
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1½ lb potatoes russet, red, or small yellow
  • 1½ tbsp olive oil
  • 1 tbsp butter
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch of cayenne pepper optional
  • Salt and freshly ground black pepper to taste
  • 1 smashed garlic clove
  • 1 sprig fresh thyme or rosemary optional
  • Optional add-ins: diced onion bell pepper, fresh herbs

Method
 

  1. Par-cook potatoes by steaming or microwaving 6–10 minutes until just tender; cool completely and cut into ½–1-inch cubes.
  2. Preheat a large skillet over medium-high heat and add olive oil and butter together.
  3. Add smashed garlic and herb sprig; cook about 1 minute until fragrant, then remove solids.
  4. Spread potatoes in a single layer and season with salt, pepper, garlic powder, onion powder, cayenne, and smoked paprika.
  5. Cook 8–10 minutes, flipping every 2–3 minutes, until edges are deeply golden and crisp.
  6. Add optional onions or peppers in the last few minutes if using.
  7. Taste, adjust seasoning, and serve hot immediately.

Notes

Cooling par-cooked potatoes is key for crisp edges and fast browning. Keep the pan uncrowded so moisture escapes and crust forms. Smoked paprika should hit hot fat briefly to bloom without burning. For make-ahead brunch, par-cook and chill overnight, then crisp just before serving.