Garlic herb breakfast potatoes are the ultimate morning side. Golden, crispy outside. Fluffy inside. Tossed with garlic, rosemary, and parsley. Perfect alongside eggs, bacon, or whatever’s on your plate. 20 minutes. Breakfast solved.
Step-by-Step Instructions
Parboil Potatoes (Optional but Recommended)
Place potatoes in a pot of cold salted water. Bring to a boil. Cook 5-7 minutes until slightly tender but still firm. Drain well. Pat dry.
Cook Potatoes
Heat olive oil in a large skillet over medium-high heat. Add potatoes in a single layer (don’t crowd). Cook 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides.
Season
Add garlic, rosemary, salt, pepper, and paprika (if using). Cook 1-2 minutes until fragrant. Stir in butter if using.
Serve
Garnish with fresh parsley. Serve hot alongside eggs, bacon, or whatever makes you happy. Crispy. Fluffy. Perfect.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Leftovers can be refrigerated for 3 days. Reheat in a skillet or air fryer at 375°F for 5-7 minutes (crispy returns). Avoid microwave — potatoes get soft and sad. Great for meal prep and weekend brunch.
