These crispy breakfast potatoes are cooked on a Blackstone griddle with caramelized onions, red bell peppers, and garlic-paprika seasoning. Pre-boiled potatoes get maximum golden crispiness through direct contact with the hot griddle surface.
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Preheat your Blackstone griddle to medium heat. Drizzle the oil onto the surface and spread it evenly.
Add the diced onion and red bell pepper to the griddle. Cook for 3–4 minutes, stirring occasionally, until softened and lightly caramelized.
Add the chopped baby potatoes and spread them out across the griddle. Let them cook undisturbed for a few minutes so they begin to brown and crisp.
Season the potatoes with salt, black pepper, garlic powder, onion powder, and paprika. Toss everything together with spatulas, then spread the mixture back out to maximize contact with the griddle.
Continue cooking, flipping occasionally, until the potatoes are golden and crispy on all sides and the vegetables are tender.
Garnish with chopped parsley if desired. Serve hot alongside eggs, sausage, or your favorite Blackstone breakfast dishes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a griddle or cast-iron skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through and edges recrisp.
Blackstone griddle or large griddle pan · Metal spatulas (at least 2 for tossing)
Yes, use a large cast-iron skillet or griddle pan on medium heat with the same amount of oil. The cooking time may vary slightly depending on surface area and heat distribution.
Yes, pre-boiling ensures the potatoes cook through and become tender inside while the griddle surface crisps them. Skipping this step will result in undercooked potatoes.
The potatoes should be golden and crispy on all sides with visible brown spots, and the onions and peppers should be tender. This typically takes 8–12 minutes after adding the potatoes.
Pre-boil and chop the potatoes and vegetables the night before, then store in separate containers in the refrigerator. Cook fresh on the griddle the morning you serve them for best crispiness.
Smoked paprika adds depth, or use ½ tsp cayenne pepper for heat. You can also omit it and add 1 tsp dried herbs like Italian seasoning or thyme.
