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Up close look at a stack of crispy gluten-free potatoes.

Gluten-free Crispy Breakfast Potatoes

Sara Vaughn
These easy gluten-free crispy breakfast potatoes are the perfect addition to any breakfast to make it feel extra special, even without a holiday.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Side Dish
Cuisine American
Servings 6
Calories 144 kcal


  • 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


  • 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.


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.
Keyword gluten free crispy potatoes, gluten free potatoes, gluten free side dish, pan fried potatoes, skillet potatoes