Crispy Breakfast Potatoes

Ingredients

• 1 ½ lbs Yukon Gold or russet potatoes (about 4 medium), diced into ¾-inch cubes

• 2 tablespoons olive oil

• 1 tablespoon butter

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon salt (more to taste)

• ¼ teaspoon black pepper

• Optional: ¼ teaspoon dried thyme or rosemary

• Optional garnish: chopped parsley or green onions

Instructions

Heat olive oil and butter in a large skillet (cast iron works best) over medium-high heat. Make sure the pan is fully hot before adding potatoes.

Add potatoes in a single layer. Let them cook undisturbed for 4–5 minutes before flipping. Avoid stirring too often — that golden crust needs time to form.

Once browned on most sides (about 12–15 minutes total), sprinkle with garlic powder, onion powder, paprika, salt, pepper, and herbs. Toss gently and cook 1–2 more minutes.

Remove from heat and top with fresh parsley or green onions. Serve alongside your favorite breakfast and enjoy!