Oven Roasted Breakfast Potatoes

(4 servings) Printable Version

1 and 1/2 pounds red skin potatoes (about 6 small potatoes) - cut into thin wedges
4 Tablespoons butter
2 teaspoons fresh rosemary or parsley
salt and pepper - to taste

Preheat oven to 450 degrees.

In a frying pan over medium-high heat, melt the butter. Stir in all spices. Add the potatoes and coat them evenly with butter.

Carefully transfer the potatoes to an un-greased baking sheet and spread them out to form one layer.

Bake for 25 minute (30 if for extra crispy) - tossing the potatoes at least twice during cooking to ensure even browning.

Serve warm as a side dish with your breakfast.

Also try sauteing 1/2 small onion (chopped) in the butter until just tender and then add the potatoes. Delicious.

Mr Breakfast would like to thank Bennett for this recipe.

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