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Crispy Potatoes Recipe

Crispy potatoes are a Sunday morning tradition at my house.  No matter the time of year, they provide a delicious and filling start to the day.  Whether we put them into lovely sprouted or soaked tortillas or top them with two over easy eggs, they are one of our favorite breakfast foods.

Crispy Potatoes Are a Vehicle for Good Fat

There is no better way to start your day than with a good dose of healthy fat.  Potatoes are a carb, as everyone knows, and they are often maligned for that.  However, good fats help carbs to be digested and released more slowly, thereby helping to prevent that nasty spike in blood sugar that causes damage to our bodies.

This crispy potatoes recipe calls for a 1/2 cup of delicious, healthy fat.  When you eat these potatoes (especially with over easy eggs) you’re providing your body with carb energy and slow-burning fat, so you stay full for much longer than if you ate the potatoes without any added fat.

These crispy potatoes will keep your tummy full and your brain happy all morning long.  So eat up and savor their crispy texture and their wonderful flavor!

Crispy Potatoes


  • 5 russet potatoes I use the largest ones I have
  • 1/2 c ghee butter, bacon fat or coconut oil (melted)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 4 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp black pepper


  • Preheat oven to 415 degrees.
  • Put the ghee, butter, bacon fat or coconut oil in a small pot and melt over low heat.
  • Peel, wash and dice potatoes and place them in a large mixing bowl.
  • Pour the ghee, butter, bacon fat or coconut oil over the potatoes and stir to coat.
  • Combine dry ingredients (garlic powder, onion powder, cumin, paprika, salt and pepper) in a small bowl.
  • Sprinkle the dry ingredients over the potatoes and stir until potatoes are coated with the seasoning mixture.
  • Spread the potatoes in a single layer on a baking sheet. (I use two standard size cookie sheets or one large sheet pan. Use a silicon baking mat to keep the potatoes from sticking.)
  • Bake for 25-30 minutes.
  • Serve with tortillas, cheese (Gouda is our fav!), and lettuce for potato tacos or top with over easy eggs or eat the potatoes alone.
  • Alternately, you can fry the potatoes in a skillet over medium heat until they are crispy on the outside and soft on the inside.

Some notes about this recipe:

  • When you bake the potatoes without flipping them all about 3/4 of the way through, they get crispier on the bottom, naturally.  I don’t mind that and flipping all of those tiny potatoes is a pain.
  • Putting the potatoes under the broiler for about 2-3 minutes at the end of the cooking time might help crisp the top while avoiding the need to flip the potatoes.
  • I’ve recently made these potatoes with a more ranch-like flavor by cutting the amount of cumin to 3 tsp and using additional garlic and onion powder–about 3 tsps each.

Crispy Potatoes pin

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