easy crispy breakfast potatoes.

We still had small potatoes left from my Costco run last week, and I thought it would be fun to make another Sunday at home a little more enjoyable by recreating the dish that Mr. S and I used to get nearly every Sunday morning after church in pre-COVID-19 times. (We have to maintain some tradition!)

The two egg breakfast that we each order is pretty simple: two scrambled eggs, bacon (too bad the grocery store was sold out), toast, and the best part: crispy potatoes! These were so good and very easy to make! Bonus: clean-up was a snap because you use minimal dishes and parchment paper. (Sold!) These will definitely become part of our weekend breakfast rotation!

Need:

• 6-14 Small Potatoes
• 6-8 Tablespoons Olive Oil
• 2 Tablespoons Chile Powder
• 2 Tablespoons Pink Himalayan sea salt or salt of your choice
• 1.25 Tablespoons Oregano
• 1 Tablespoon Garlic powder
• 1 Tablespoon Ground pepper
• .25 Tablespoon Cayenne pepper

Hollyized Steps:

Preheat your oven to 400 degrees. Wash your potatoes, then slice into quarter wedges. Depending on the potato size, you may need to slice more to make all the wedges a uniform size so that they bake evenly.

Next, put the olive oil and all of the spices into a large mixing bowl. Add the potato wedges. Use a spatula to ensure all the wedges are coated in the mixture. Keep the olive oil nearby in case you need to add more. The olive oil is what makes the potatoes get crispy when you bake them.

Add parchment paper to a large baking sheet to make for easy clean up afterwards! Then drizzle some more olive oil on the paper. Next, add the potato wedges to the baking sheet. You will want to use your spatula to help spread them out and ensure they have a flat side down for baking.

Put them in the oven and bake for 20 minutes. Then, you’ll pull out the baking sheet, but keep the oven on. You’ll notice that some potatoes may look a little dry. Use your spatula again to mix the potatoes up and ensure they are all coated in the spice/olive oil mixture that is still in the pan. Pop them back in the oven for another 20-30 minutes. You can keep an eye on their crispiness and take them out based on your taste preferences.

Once the potato wedges are crisp to your liking, remove them from the oven, and serve them with your coffee and favorite breakfast foods like scrambled eggs! (I even added some cheese to the top of ours for the last 10 minutes of baking since my husband will eat anything with cheese on it!) Don’t these crispy breakfast potatoes hit the spot and make it feel like you are at a restaurant?!