Herbed Country Breakfast Potatoes
Start your morning on a savory note with these irresistibly crispy Herbed Country Breakfast Potatoes! Made with perfectly seasoned russet potatoes, golden sautéed onions, and sweet red bell peppers, this easy skillet recipe is elevated by the fresh, fragrant flavors of rosemary, thyme, and parsley. A quick blanch ensures the potatoes are tender on the inside, while a buttery olive oil sear makes them deliciously golden and crispy. Finished with a sprinkle of garlic powder and paprika, these breakfast potatoes are the perfect side dish for eggs, bacon, or your favorite brunch spread. Ideal for weekend breakfasts or crowd-pleasing brunches, this rustic dish strikes the perfect balance between comfort and flavor-packed goodness.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon, chopped Fresh rosemary
- 1 teaspoon, chopped Fresh thyme
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 small, diced Onion
- 1 small, diced Red bell pepper
Instructions
Wash, peel (optional), and dice the russet potatoes into small, evenly sized cubes (about 1/2 inch).
Bring a large pot of water to a boil and add a pinch of salt. Blanch the diced potatoes for 5 minutes until slightly tender but not fully cooked. Drain and set aside.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 3–4 minutes, stirring occasionally, until softened.
Add the blanched potatoes to the skillet. Spread them out in a single layer to ensure even crisping.
Sprinkle the garlic powder, paprika, fresh rosemary, fresh thyme, salt, and black pepper over the potatoes. Toss gently to coat the potatoes evenly with the seasonings.
Let the potatoes cook for about 8–10 minutes without stirring too much, allowing them to develop a golden crust.
Add the remaining 1 tablespoon of olive oil if the skillet seems dry, and flip the potatoes gently to cook the other side. Continue cooking for another 5–7 minutes until all sides are crispy and golden brown.
Garnish with freshly chopped parsley and serve immediately while hot. These potatoes pair perfectly with scrambled eggs, bacon, or toast.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 17.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4432 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
