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crispy breakfast potatoes

bowl for mixing
baking sheet
french knife for cutting
parchment paper
2 medium russet potatoes, cut into small 1/4” pieces
2 TBL olive oil or light oil
oil spray for parchment
to taste, salt and pepper
to taste, any and all spices of your preference
  • Preheat oven to 425 degrees
  • spray bottom of baking sheet, place parchment, and spray again
  • work fast, cut the potatoes, place in mixing bowl and toss with the oil and spices, until well coated 
  • spread potatoes on baking tray and place in oven at 425, until brown and crispy, (approx 30 - 45 minutes) carefully flip with a spatula if you would like even brown color

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