Of all the amazing dishes brunch has to offer, it’s hard to rank anything above breakfast potatoes, and these crispy vegan breakfast potatoes with garlic-herb oil are top-notch. They’re…
Crispy.
Golden.
Salty.
Tender.
Yum.
These crispy vegan breakfast potatoes are all that and a touch more thanks to a simple but flavor-packed drizzle of garlic-herb oil. The garlic-herb oil is a splash of olive oil that’s been heated along with garlic, rosemary, and chili flakes. Heating the oil brings out all of the flavors in the garlic and herbs and creates the most wonderful aroma. It’s one of those scents that draws people into your kitchen to offer up questions and declarations such as, “What are you cooking??? It smells amazing!” This is the best kind of inquisitive behavior.
To make these breakfast potatoes, you’ll start by cubing two russet potatoes (skins on) and adding them to a pot of water. After you’ve brought the pot of water to a boil, you’ll let the potatoes cook for two minutes, drain the potatoes, and run them under cold water to stop the cooking. Then, you’ll melt some coconut oil in a large skillet and add the potatoes into the pan in a single layer. The key to getting the potatoes crispy is to let them sit without interruptions (i.e., keep that spoon in the spoon rest and let the taters sizzle).
Then, you’ll carefully flip the potatoes and continue to cook them for several minutes before adding in the garlic-herb oil. Once the oil has been added, continue to cook the potatoes on each side until they’re golden, crispy, and packed with flavor. The last step is a generous sprinkling of sea salt and black pepper, and then it’s time to sink your fork into each little, golden, herbacious, garlicky morsel. Yum and a half.
Crispy Vegan Breakfast Potatoes with Garlic-Herb Oil
Ingredients
- 2 russet potatoes (about 1 to 1 1/2 pounds), thoroughly washed
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon red pepper flakes
- 1 tablespoon coconut oil
Instructions
- Cut the potatoes into 1/2-inch cubes (leave skin on the potatoes). Add the potato cubes to a large pot that's been filled with cool water. Place over high heat and bring to a boil. Once the water starts boiling, boil for 2 minutes. Drain water and run potatoes under cold water to stop cooking.
- Make the garlic-herb oil by adding the olive oil to a small skillet along with the minced garlic, rosemary, and chili flakes. Heat over medium-low and bring to simmer. Reduce heat to low and simmer for 2-3 minutes, being careful not to burn the garlic. Remove from heat and let cool slightly.
- Add the coconut oil to a large skillet over medium-high heat. Once the oil is hot, add in the potato cubes, forming a single layer over the pan. Season with sea salt and black pepper. Cook, untouched, for 5-7 minutes. Carefully flip the potatoes over and cook another 4-5 minutes. Add in the garlic-herb oil and continue to cook other sides until each cube is golden and crispy (about another 10-15 minutes).
- Season generously with sea salt and black pepper and serve.
Looks yummy! Like the touch of red pepper flakes!
Thanks! The red pepper flakes really make the dish with the kick they add!
I LOVE potatoes and could enjoy them at any time of the day. I definitely need to make these crispy garlic and herb potatoes for breakfast.. they look so good!
Thanks so much, Thalia! I’m right there with you on the potato love; I could eat them multiple times a day!
Hi, is this a healthy way to eat potatoes? Also, would you consider this fried or roasted?
I love them and they’re delicious but I don’t want them to be too good to be true good.
Hi, Jae! To me, “healthy” is a relative and subjective term, so whether or not these potatoes are healthy or not really depends on your personal interpretation of healthy. As a general rule, I strive to eat the foods that make me feel best most of the time while also maintaining a flexible and self-compassionate attitude. An intuitive approach affords me the space to eat in a way that’s healthful for my body as well as my mind.
As far as the cooking approach, these would be considered pan fried. Hope this helps!
These are amazing! I’ve tried cooking all sorts of breakfast potatoes, and these are by far my favorite. They’ve come out delicious and consistent every single time I’ve made them, and everyone I have made them for absolutely loves them. They have just enough heat to be warm but not spicy, and the coconut oil adds such a wonderfully subtle and unique sweetness. I keep this recipe bookmarked on my phone for quick access!
So glad you’re enjoying the recipe so much, Carly!! Thanks for taking time out of your day to come back and share your thoughts—means so much!