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These easy gluten-free crispy breakfast potatoes are the perfect addition to any breakfast to make it feel extra special, even without a holiday.
These pan fried breto become a staple in your house quicklyome a staple in your house. They have crisp edges while having tender, fluffy insides. Don't let the name fool you into thinking you can only eat these gluten-free potatoes are breakfast. They are delicious no matter what time of day you serve them.
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Are potatoes gluten-free?
Yes, all potatoes are naturally gluten-free and safe to consume on a gluten-free diet. The only times you need to worry about gluten being in potatoes is if it is added when it is being cooked. An example would be scalloped potatoes some times have flour as a thickener. Don't worry though it's easy to make gluten-free scalloped potatoes.
Ingredients.
- Potatoes
- Avocado Oil
- Butter - You can also use a dairy-free alternative to keep these potatoes dairy-free.
- Spices
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What are the best potatoes to use?
There are two main types of potatoes that I use to make these gluten-free pan fried potatoes, russet and yellow or golden potatoes. Both potatoes work beautifully, but they do have some differences.
- Russet potatoes - I love how the skin on russet potatoes gets these pan fried potatoes really crispy. The insides get nice and fluffy, but because they lack the flavor of golden potatoes, you have to make sure to season your potatoes well if you use russets.
- Yellow or golden potatoes - The skin of these potatoes do not get as crispy as russet potatoes but trust me, they are still delicious. I also find I can get away with a little less seasoning because these potatoes have a nice buttery flavor naturally.
How do you make skillet potatoes?
- Wash and chop your potatoes.
- Par-boil the potatoes.
- Drain and dry the potatoes.
- Cook the potatoes (undisturbed) in a hot skillet.
- Flip the potatoes.
- Season and enjoy!
Tips and tricks.
- If you want a MORE crisp on the outside and LESS tender inside, go for the russet potatoes. If you want a slightly LESS crisp and MORE tender and buttery on the inside, go for the white potatoes.
- Cut your potatoes into equal-sized pieces. - This will make sure you don't end up with some that are cooked and some that are overcooked.
- Don't cut your potatoes too small. - Cutting the potatoes too small can quickly lead you to make mashed potatoes. I like to cut the potatoes into about half-inch-sized pieces.
- Peel or not to peel - This is a personal preference. If you don't like the peels on your potatoes, you can peel them, but it will lead to a slightly less crisp outer potato, but not by much.
- Par-boil the potatoes - this is the SECRET to these potatoes. You're probably thinking, but wouldn't that make the potatoes soft? Nope! When you par-boil the potatoes, it allows them to cook more evenly once you toss them into the skillet.
- Do not overcrowd the skillet. - The potatoes need some room to breathe in order to get crispy. If you overcrowd the skillet, your potatoes will steam instead of crisp.
- Do not cover your potatoes in the skillet. - Covering the potatoes while they are in the skillet with turn them soft and not crispy.
- Do not use a lot of oil or butter in the pan - This probably sounds weird, but I promise this makes a difference. The more butter or oil you use will cause the potatoes to become mushier and not crispy on the outside as you want them.
- I always toss them in butter and spices once they are done getting crisp, so they have flavor and texture.
Adding more flavor.
Most days, I'll toss the crispy potatoes in a mixture of butter, garlic, parsley, and salt before serving. It's simple but so delicious. Here are some ideas to amp up the flavors on these gluten-free potatoes.
- Add a little bit of Mexican taco seasoning for them to go with some gluten-free breakfast burritos.
- Chop up some onions and make these pan fried potatoes and onions for some extra flavor and texture.
- Add more chopped veggies like peppers or mushrooms and make an easy breakfast scramble with some eggs.
- Toss in some green beans and mushrooms and serve these as a side to go with the rest of your gluten-free dinner.
Make ahead.
You can easily prep these gluten-free pan fried potatoes ahead of time, so they are ready faster.
- Parboil the potatoes.
- Drain and completely cool the potatoes.
- Store the potatoes in an airtight container in the fridge for up to three days.
- When you are ready to cook them, add them to the skillet and cook as if they were fresh.
Freezing potatoes.
- Cook and cool the potatoes like you would if you were making them ahead of time.
- Lay the potatoes onto a baking sheet in a single layer.
- Freeze the potatoes for about 30 minutes until they are solid.
- Transfer the frozen potatoes to a freezer-safe container and freeze for up to two months.
- When you are ready to cook them, there is no need to defrost them.
- Cook as if they were fresh. Just know they will take a few extra minutes to get crispy.
Serving pan fried potatoes.
These crispy gluten-free potatoes are so easy to make they are perfect for making to serve along with eggs in the morning to my favorite dinners like my gluten-free creamy parmesan chicken or my gluten-free chicken cordon bleu.
More gluten-free potato recipes.
📖 Recipe
Gluten-free Crispy Breakfast Potatoes
These easy gluten-free crispy breakfast potatoes are the perfect addition to any breakfast to make it feel extra special, even without a holiday.
Ingredients
- 4-5 Medium White or Russet Potaotes
- 3 Tablespoons Butter
- 1 Tablespoon Avocado Oil
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Parsley
Instructions
- Wash and dice the potatoes into about ½ inch to 1-inch pieces. You want them to be fairly uniform in size.4-5 Medium White or Russet Potaotes
- Bring a medium-sized pot of water to a boil.
- Add the potatoes to the water, and boil them for about 5-10 minutes. You DO NOT want them to be soft, just a little fork tender.
- Once the potatoes have boiled, place them on a plate lined with paper towels to allow them to drain. Gently pat the potatoes until they are dry.
- Place a skillet (I prefer cast iron) on your stove over medium heat. Add half of the butter and avocado oil to the pan, allowing it to melt.3 Tablespoons Butter, 1 Tablespoon Avocado Oil
- Add the potatoes to the pan and try to layer them in one layer if possible.4-5 Medium White or Russet Potaotes
- Allow the potatoes to cook without moving them for about 5 minutes.
- At this point, you can flip the potatoes around to crisp all the sides. Continue doing this until all the potatoes have a nice crust on the outside and they are golden brown. The more you move the potatoes before the crust forms on the outside, the more likely you are to end up with mushy potatoes instead of crispy ones. Try to move them as little as possible while they are cooking.
- Toss the potatoes in the remaining butter and spices to coat.3 Tablespoons Butter, 1 Teaspoon Salt, ½ Teaspoon Pepper, 1 Teaspoon Garlic Powder, ½ Teaspoon Parsley
- Allow the potatoes to cool slightly. Serve the potatoes alongside your breakfast favorites.
Notes
Tips and tricks.
- If you want a MORE crisp on the outside and LESS tender inside, go for the russet potatoes. If you want a slightly LESS crisp and MORE tender and buttery on the inside, go for the white potatoes.
- Cut your potatoes into equal-sized pieces. - This will make sure you don't end up with some that are cooked and some that are overcooked.
- Don't cut your potatoes too small. - Cutting the potatoes too small can quickly lead you to make mashed potatoes. I like to cut the potatoes into about half-inch-sized pieces.
- Peel or not to peel - This is a personal preference. If you don't like the peels on your potatoes, you can peel them, but it will lead to a slightly less crisp outer potato, but not by much.
- Par-boil the potatoes - this is the SECRET to these potatoes. You're probably thinking, but wouldn't that make the potatoes soft? Nope! When you par-boil the potatoes, it allows them to cook more evenly once you toss them into the skillet.
- Do not overcrowd the skillet. - The potatoes need some room to breathe in order to get crispy. If you overcrowd the skillet, your potatoes will steam instead of crisp.
- Do not cover your potatoes in the skillet. - Covering the potatoes while they are in the skillet with turn them soft and not crispy.
- Do not use a lot of oil or butter in the pan - This probably sounds weird, but I promise this makes a difference. The more butter or oil you use will cause the potatoes to become mushier and not crispy on the outside as you want them.
- I always toss them in butter and spices once they are done getting crisp, so they have flavor and texture.
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