Breakfast potatoes
Or lunch, or late lunch, or mid-morning snack...just the perfect oven potatoes honestly.
Easy breakfast potatoes
Time: 1 hr | Difficulty: 1/5 | Recommendation: Weekend breakfast
These potatoes are crispy on the outside and soft on the inside, and just require a bit of heat and a bit of time. They’re perfect for a set-it-and-forget-it morning breakfast—just pop them in the oven and lounge on the couch for like a half an hour until they’re ready. It’s basically just a recipe for perfect roasted potatoes.
Ingredients/tools:
2 potatoes
Sheet pan or roasting dish
Method:
Chop up potatoes into 1/2 inch chunks and rinse. Preheat the oven to 425°.
Add the potatoes to a pot and add enough water to cover them. Add salt and a dash of baking soda (not too much or they’ll taste eggy).
Boil until they are soft enough to prick easily with a fork, then drain.
Line a sheet pan with baking parchment and add the potatoes, plus a lot of olive oil (a LOT!) and a few dabs of butter. Pop the pan in the oven. Check them after about 20 minutes and toss. They’re done when they’re crispy and make noise when you tap them!! Add salt and pepper only at the very end.