Oven Roasted Breakfast Potatoes
Preheat oven to 450 degrees.
- 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
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.
Recipe number 2219. Submitted 11/30/2007.