Skillet Breakfast Potatoes with Garlic Butter

Prep Time 10 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: All Seasons
Description

These Skillet Breakfast Potatoes with Garlic Butter are crispy on the outside, fluffy on the inside, and coated in rich, aromatic garlic butter. Made in one pan with simple ingredients, this easy breakfast side dish is perfect for busy mornings, brunch spreads, or even as a savory dinner companion. Golden, flavorful, and deeply satisfying, this recipe delivers restaurant-quality breakfast potatoes right from your stovetop.

Ingredients
    For the Potatoes
  • 800 g baby potatoes (washed and halved; larger ones quartered)
  • 2 tbsp olive oil
  • 1 tsp salt (or to taste)
  • 0.5 tsp black pepper (freshly ground)
  • 1 tsp paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp chili flakes (optional)
    • For the Garlic Butter
  • 3 tbsp unsalted butter
  • 4 cloves garlic (finely minced)
  • 1 tbsp fresh parsley (finely chopped)
  • 0.5 tsp red chili flakes (optional)
  • 1 tbsp lemon juice (optional, for brightness)
    • Optional Garnish
  • 1 tbsp grated mozzarella or cheddar cheese
  • 1 tbsp chopped green onions
  • 1 fried or poached egg (for serving)
Instructions
    Prepare the Potatoes
  1. 1
    Wash the potatoes thoroughly and cut them into evenly sized halves or quarters. Keeping them uniform ensures even cooking. Pat them dry with a clean kitchen towel. Removing excess moisture helps achieve a crisp exterior.
    2. Parboil for Fluffiness (Optional but Recommended)
  2. 2
    Bring a pot of salted water to a boil. Add the potatoes and cook for 8–10 minutes until slightly tender but not fully cooked. Drain and allow them to steam dry for 5 minutes. This step creates a fluffy interior and improves crispiness in the skillet.
    3. Heat the Skillet
  3. 3
    Place a large cast-iron or heavy-bottom skillet over medium heat. Add olive oil and allow it to heat for about 1 minute until shimmering but not smoking.
    4. Sear the Potatoes
  4. 4
    Add the potatoes cut-side down in a single layer. Avoid overcrowding. Let them cook undisturbed for 5–7 minutes to form a golden crust. Flip and continue cooking for another 10–12 minutes, stirring occasionally, until evenly browned and crispy.
    5. Season the Potatoes
  5. 5
    Sprinkle salt, black pepper, paprika, oregano, and chili flakes over the potatoes. Toss gently to coat evenly. Continue cooking for 2–3 more minutes to allow the spices to bloom and release aroma.
    6. Prepare the Garlic Butter
  6. 6
    Lower the heat slightly. Push the potatoes to one side of the skillet. Add butter to the empty space and let it melt gently. Add minced garlic and cook for 30–45 seconds until fragrant. Be careful not to brown the garlic, as it can turn bitter.
    7. Combine and Finish
  7. 7
    Toss the potatoes into the garlic butter, coating them thoroughly. Add chopped parsley and a squeeze of lemon juice if using. Cook for another 1–2 minutes.
    8. Rest and Serve
  8. 8
    Turn off the heat and let the potatoes rest for 5 minutes. This helps the exterior stay crisp. Garnish with green onions or cheese if desired. Serve hot.
Note

For Extra Crispiness: After parboiling, shake the potatoes slightly in the colander to rough up the edges. This creates more surface area for crisping.

Make it Spicy: Add finely diced jalapeños while sautéing.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tip: Reheat in a skillet instead of a microwave to restore crispiness.

Meal Prep Friendly: Parboil potatoes ahead of time and refrigerate. Cook fresh in the skillet when needed.

Dairy-Free Option: Replace butter with plant-based butter or extra olive oil.

Keywords: quick, easy, budget-friendly, crispy, one-pan
Read it online: https://petitepanini.com/recipe/skillet-breakfast-potatoes-with-garlic-butter/