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If you have been listening to our Podcasts, you know we are huge fans of potatoes. And if you have been listening, you also know that Rob (my wonderful husband and fellow Whole30 coach) eats ALOT of potatoes…and still manages to lose tons of weight during his Whole30 rounds!
You also probably know that I do most of the cooking so I have been experimenting with trying to make Rob the perfect Whole30 potato for quite a while now. When his birthday rolled around, I asked him to describe the potatoes he would love the most. He said he wanted to crispy breakfast potatoes with tons of flavor so I set out to make exactly that.
I am sure you have found that making a truly crispy potato in the oven isn’t exactly easy. My potatoes always seemed to only crisp one on side or went from soggy to basically burnt in a matter of minutes. I had often tried cooking my potatoes directly in the skillet…epic fail every single time. Cooking raw potatoes in a skillet just doesn’t work. They will most likely be burnt on the outside and raw on the inside.
Through my quest to make Rob the absolute best Whole30 breakfast potatoes, I found a process that results in perfect, crisp potatoes every single time. The key really is in using both the skillet and the oven!
To make the absolute best Whole30 breakfast potatoes, you will need a couple of key things:
- Parchment paper: you must cook your potatoes in the oven on parchment paper! They will stick like glue to aluminum foil and you will lose all of your crispy outsides. If you thought parchment paper was just for baking, it’s not. I use it for everything. It is non-stick without even needing cooking spray (and we all know that find a Whole30 compliant non-stick cooking spray is not easy! You can find one on our Whole30 compliant product list), and makes for really easy clean up…and less cooking mess means less dirty dishes!
2. Non-stick skillet: you really need a good non-stick skillet for making the best Whole30 breakfast potatoes. You can definitely use a well- seasoned cast iron skillet for making these. But I prefer to use my Orgreenic skillet. This is my absolute favorite pan. It doesn’t have all of those toxic chemicals that other non-stick skillets have and the its coating doesn’t crack or peel like many of the other chemical-free non-stick, enamel coated ones do.
3. High-quality smoked paprika: the seasoning is the key to making these breakfast potatoes the absolute best. Smoked paprika not only provides great flavor but it also makes your potatoes look appetizing. And since we really do eat with our eyes, the better the visual appeal your potatoes have, the more appealing others will find them!
The process for making these potatoes might seem like a bit of a hassle but trust me, they are so worth it.
They are Whole30 comfort food at its best!!! And if you need more Whole30 comfort food, check out my hearty & comforting chicken soup recipe, it doesn’t get more comforting than that.
You will start by dicing your potatoes into ½ inch pieces. You need to use a potato with a thin skin that doesn’t need to be peeled. Red potatoes work best but if you can’t find them, try butter potatoes or yellow potatoes. Do not use russet or baking potatoes.
You will also need to dice your onion and pepper. You can use any color of bell pepper in this recipe. I just use whatever pepper I have on hand.
You will then toss all of your diced ingredients in olive or avocado oil and lay them out on a parchment lined sheet tray. Add some seasonings and bake for in the oven for 25-30 minutes, until they are just barely fork tender. (see recipe below)
After the potatoes are baked in the oven, you will crisp them up in some cooking oil in your non-stick skillet. You will also re-season the potatoes in the skillet.
Crisping and re-seasoning the par-baked potatoes in the skillet is the KEY to making the absolute best Whole30 breakfast potatoes.
This double cooking process sounds like the last thing you need during your Whole30 when you are already spending too much time the kitchen, right!! Well, if you have read my post “A Busy Mom’s Whole30 Shortcut’s”, you know I survive Whole30 by making double and triple batches of everything.
When I make these potatoes, I cook a huge a batch in the oven and only heat the portion I need in the skillet. I keep the rest of the par-baked potatoes in the fridge and use them throughout the week. Crisping them in the skillet makes them taste like they were made fresh that day!
These breakfast potatoes are great for an easy Whole30 breakfast or as a side dish to any meal really. They certainly don’t have to be reserved for only breakfast! They are so good dipped in my favorite Whole30 Dill Sauce.
The Absolute Best Whole30 Breakfast Potatoes
- 2 lbs red potatoes, diced 1/2 inch pieces
- 1 red pepper, diced can use any color bell pepper
- 1 medium onion, diced
- 2 tsp. salt, divided
- 2 tsp. smoked paprika, divided
- 1 tsp. pepper, divided
- 1/2 tsp. onion powder optional
- 4 tbsp. olive oil, divided or avocado oil
Preheat oven to 425°. Line a baking sheet with parchment paper.
2. Dice potatoes, pepper, and onion and add to a medium bowl. Add 1.5 tsp. salt, 1.5 tsp. smoked paprika, ½ tsp pepper and 2 tbsp. olive oil to the bowl. Mix everything with hands until potatoes, peppers and onions are well coated. Add a little more oil if everything is not well coated.
3. Spread potato mixture onto prepared sheet tray in a single layer. Bake in preheated oven for 30-35 minutes, until the potatoes are just able to be poked with a fork. You will be cooking them a second time, so its ok if they are only partially cooked. These potatoes are very forgiving. If you leave them in a little long and the potatoes are fully cooked, that’s ok as well.
4. Remove potatoes from the oven and set aside.
5. Heat remaining 2 tbsp oil in skillet (less if you are not frying entire batch in skillet). Add desired amount of potato mixture to the skillet. Add remaining ½ tsp salt, ½ tsp paprika, ½ tsp. pepper and ½ tsp. onion powder (optional). (you may want to decrease your seasoning if only frying a small amount of potatoes)
6. Fry potatoes in skillet until they reach desired crispness and are cooked through, stirring occasionally.
Tip: You can store any potatoes you haven’t fried on the fridge for up to 5 days. Simply fry them in the skillet when you are ready to serve them (step 5 above).
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