Breakfast Potatoes

Breakfast Potatoes
Serves 4
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1 1/2 pounds red-skinned potatoes, well- rinsed, cubed with skin on, and place in a zip lock bag
2-3 tablespoons olive oil (more if needed)
2 tablespoons chopped fresh rosemary
1 teaspoon minced garlic
1 sweet yellow or white onion, finely chopped

Preheat oven to 400 degrees F.

Place all of the ingredients in the baggie with the potatoes. Shake VERY well to coat potatoes with the other ingredients. Place on large cookie sheet sprayed with cooking spray. Do not layer potatoes; have one even layer. Bake for 45 minutes or until brown and crispy on the outside and tender on the inside. If they don't brown enough during baking, use a kitchen torch for a few seconds over the potatoes just until they are crispy and browned.

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