Making these crispy breakfast potatoes is surprisingly easy and straightforward. Follow these simple instructions, and you’ll be enjoying a batch of perfectly seasoned, golden-brown potatoes in no time.

1. Prepare the Potatoes: Start by washing your potatoes thoroughly under cold running water. There’s no need to peel them if you prefer to keep the skin on for added nutrients and texture (and less prep work!). If you do want to peel them, now is the time. Once washed (and peeled, if desired), cut the potatoes into uniform cubes, about 1/2 to 3/4 inch in size. Consistency in size is key for even cooking and ensuring that all the potatoes crisp up at the same rate. Try to make them roughly the same size so they cook evenly. If you prefer wedges, you can cut them into wedges instead, just ensure they aren’t too thick.
2. Parboil the Potatoes (Optional but Recommended): This step is optional but highly recommended for achieving truly crispy potatoes with a fluffy interior. Parboiling helps to partially cook the potatoes and create a slightly roughened surface, which will crisp up beautifully in the pan or oven. Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat and cook for about 5-7 minutes, or until the potatoes are just slightly tender when pierced with a fork – you don’t want them to be fully cooked at this stage. Drain the potatoes in a colander and let them steam dry for a few minutes. This step removes excess moisture, which is crucial for crispiness.
3. Season the Potatoes: While the potatoes are steaming dry, prepare the spicy seasoning blend in a large bowl. In the bowl, combine the olive oil, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Whisk everything together until well combined. Add the slightly cooled and steamed dry potatoes to the bowl with the spice mixture. Toss the potatoes thoroughly to ensure that they are evenly coated with the oil and spices. Use your hands or a spatula to gently toss and coat every piece. Make sure every nook and cranny gets some of that flavorful seasoning!
4. Choose Your Cooking Method: Pan-Frying or Oven-Roasting: You have two excellent options for cooking these potatoes: pan-frying for speed and ultimate crispiness, or oven-roasting for a slightly healthier approach and hands-off cooking.
   • Pan-Frying for Ultimate Crispiness: Heat a large skillet (preferably cast iron for even heat distribution) over medium-high heat. Add a tablespoon or two of extra olive oil if needed – although the potatoes are already coated, a little extra in the pan helps with crisping. Once the skillet is hot and the oil is shimmering, add the seasoned potatoes in a single layer. Avoid overcrowding the pan, as this will steam the potatoes instead of frying them. If necessary, cook in batches. Cook the potatoes for about 5-7 minutes per side, or until they are golden brown and crispy on all sides and cooked through. Flip them carefully using a spatula to ensure even browning. The key to pan-frying is patience and not moving them around too much initially to allow a crust to form.
   • Oven-Roasting for Hands-Off Cooking: Preheat your oven to 400°F (200°C). Spread the seasoned potatoes in a single layer on a large baking sheet lined with parchment paper or foil for easier cleanup. Again, avoid overcrowding the pan. Roast in the preheated oven for 25-35 minutes, flipping the potatoes halfway through, until they are golden brown, crispy, and cooked through. Oven roasting is great because you can prep other breakfast items while the potatoes cook.
5. Serve and Enjoy Immediately: Once the potatoes are cooked to golden perfection, remove them from the pan or oven. If pan-fried, you can drain them briefly on paper towels to remove any excess oil, though they shouldn’t be overly oily if cooked correctly. Serve immediately while they are hot and crispy. These crispy breakfast potatoes are best enjoyed fresh and piping hot!