Crispy Fingerling Breakfast Potatoes


A side of crispy potatoes is the difference between breakfast and brunch. Isn’t it? These crispy colorful fingerling potatoes were the perfect pairing for our omelets. I found a mix of purple and golden fingerling potatoes, and while they taste just the same, they are really fun.

This side dish would be great any time of the day. I boiled the potatoes and then toasted them in a skillet with a bit of butter. This is basically a short cut to making roasted potatoes. I think that toasting the potatoes in butter added flavor and made them extra crisp.

Serves: 2
Total Time: 20 minutes

You will need:
1/2 lb Fingerling Potatoes
1 tablespoon Butter
1 teaspoon Salt
1/4 teaspoon Pepper

Step 1:
Bring a pot a water with 1/2 teaspoon salt to a boil. Slice the potatoes in half lengthwise. Place the potatoes in the boiling water and cook for 10 minutes, or until they are fork tender.

Step 2:
Drain the potatoes and melt the butter in a skillet over medium high heat. Place the potatoes in the skillet inside facing down. Toast the potatoes until golden brown, this will take about 5-6 minutes per side. Serve immediately.


  1. oh em gee! this looks amazing! cannot wait to whip this up!

  2. grandbabycakes says:

    I am the biggest lover of potatoes. I must try these!

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