Crispy Breakfast Potatoes with Chickpeas

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Crispy Breakfast Potatoes with Chickpeas

Pan-fried crispy potatoes and chickpeas with garlic butter, served over creamy hummus and finished with chili crisp. Vegan, gluten-free, ready in 30 minutes.

Course Breakfast, Brunch, Side Dish

Cuisine Mediterranean, Vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 668kcal

Ingredients

Crispy potatoes:

4 medium potatoes peeled and cubed into 1-inch / 2.5 cm pieces
3 tbsp cornstarch cut into small florets
3 tbsp avocado oil or olive oil
400 g chickpeas drained, rinsed, patted dry

Garlic butter finish:

2 tbsp butter vegan or regular
4 cloves garlic minced (or more, to taste)
1 tsp italian seasoning
1/2 tsp sea salt adjust to taste
1/4 tsp black pepper
1/2 cup fresh parsley finely chopped

To serve:

250 g hummus or thick Greek-style yogurt
2 tbsp chili crisp to drizzle
Extra fresh parsley for garnish

US Customary - Metric

Instructions

Boil the potatoes. Add the cubed potatoes to a pot of salted water. Bring to a boil and cook for 8 to 10 minutes, until just fork-tender. Drain well.
Toss with cornstarch. Transfer the drained potatoes to a bowl and toss gently with cornstarch until evenly coated.
Pan fry. Heat oil in a wide skillet over medium-high heat. Add the potatoes in a single layer and pan fry for 8 to 10 minutes, turning occasionally, until deeply golden.
Add the chickpeas. Add the drained chickpeas to the pan and cook another 4 to 5 minutes, until they start to crisp at the edges.
Finish with garlic butter. Add the butter, minced garlic, Italian seasoning, salt, pepper, and parsley. Toss until glossy and fragrant, about 1 minute.
Serve. Spread hummus across a plate. Pile the hot potatoes and chickpeas on top. Scatter with extra parsley and drizzle with chili crisp.

Notes

Cornstarch is the secret. Don't skip it.
Dry the chickpeas. Pat them with a kitchen towel before they hit the pan.
Single layer is key. Crowding the pan steams the potatoes instead of crisping them. Cook in batches if needed.
Storage: Best fresh. Leftovers keep 2 days in the fridge. Reheat in a skillet or air fryer at 350°F (180°C) for 3 to 5 minutes to restore crispness.

Nutrition