Few breakfast sides are as satisfying as potatoes with crunchy, deeply browned edges and a soft, creamy centre. This version relies on gold potatoes, a simple spice mixture and high oven heat, with one optional extra step that makes the exterior especially crisp.

The recipe serves 4 to 6, requires about 10 minutes of preparation and takes 40 minutes to 1 hour 10 minutes to cook.

What You’ll Need

2 lb (about 900 g) gold potatoes, cut into 1 1/2-inch chunks

1 tbsp kosher salt, if parboiling, plus 1 tsp kosher salt, divided, with more as needed

1/4 cup olive oil, melted butter

1/2 tsp chilli powder, optional

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

2 tbsp finely chopped fresh parsley or coriander, optional

Gold potatoes work particularly well because they contain less starch than russet potatoes. Their naturally buttery flavour and creamy texture create a soft centre while the outside develops a crisp crust in the oven.

1. Heat The Oven

Arrange an oven rack in the middle position and heat the oven to 425°F (about 220°C).

A hot oven is important because it encourages browning rather than allowing the potatoes to steam slowly. Prepare a rimmed baking tray so the pieces have enough space to roast evenly.

2. Parboil For Extra Crunch

This step is optional, but it produces especially crisp, irregular edges.

Place the chopped potatoes in a large saucepan and add enough cold water to cover them by about 1 inch. Add 1 tablespoon kosher salt and bring the water to the boil over medium-high heat.

Reduce the heat to maintain a simmer and cook for about 10 minutes. The potatoes should be nearly tender when pierced but should not become completely soft.

Drain them in a colander. Shake the colander gently, or lightly stir the potatoes with a fork, to roughen their surfaces.

Those uneven edges are useful: they create more surface area that can brown and become crunchy during roasting. If time is short, the parboiling stage can be skipped and the raw potato pieces can go directly to the seasoning step.

3. Add The Seasoning

Transfer the potatoes to a rimmed baking tray.

Drizzle with 1/4 cup olive oil, melted butter or melted meat. Sprinkle over the remaining 1 teaspoon kosher salt, the optional chilli powder, garlic powder, onion powder and smoked paprika.

Avoid crowding them together. Leaving space around the pieces helps moisture escape and allows the surfaces touching the tray to become properly browned rather than soft.

4. Roast Until Deeply Crisp

Roast for 40 to 60 minutes in total, stirring the potatoes every 20 minutes.

Regular turning exposes different surfaces to the hot tray and helps create an even golden crust. Continue roasting until the pieces are deeply browned and very crisp on the outside while remaining creamy inside.

Taste and add a little more kosher salt if necessary.

5. Finish And Serve

Scatter over 2 tablespoons of finely chopped parsley or coriander, if using, and serve while the potatoes are still hot and crisp.

The seasoning is deliberately straightforward: smoked paprika adds warmth and colour, while garlic and onion powders create a savoury crust without introducing extra moisture. The optional chilli powder contributes gentle heat rather than overwhelming the potatoes.

They work especially well alongside scrambled or poached eggs, but their crisp texture also makes them suitable as a side for lunch or dinner.

Make Ahead And Storage

For easier preparation, the potatoes can be cut in advance and left in the saucepan with the water and kosher salt at room temperature for up to 4 hours before cooking.

Leftovers can be transferred to an airtight container and refrigerated for up to 4 days. Reheating them until hot and crisp makes them useful for another breakfast or as the base of a simple potato hash.

The real strength of this recipe is its contrast: rugged, seasoned edges give way to a smooth, creamy centre. Parboiling takes a little extra time, but for anyone who values maximum crunch, it is the step that turns ordinary roasted potatoes into a particularly satisfying breakfast side.