I don’t think I need to sell you too hard on a breakfast potato. Who doesn’t love a crispy-edged potato with a soft, creamy interior? That’s right — no one!
While I love any roasted potato, my favorite little trick to make them even crispier is parboiling. If you boil the potatoes until they are nearly tender, then rough them up a bit, it makes the edges extra craggy, crispy, and delicious.
Even if you need to skip parboiling, these potatoes are perfectly crispy. Plus, they go with everything, because you can customize them to almost any breakfast (and beyond!). Swap out the spices, use a different cooking fat, sprinkle with different herbs, or add a little cheese — just keep the technique the same and you’ll get that signature crunch every time.
