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  • Alison Elliott

Crispy Roasted Breakfast Potatoes


1 (24 ounce) Bag of baby red potatoes (chopped into quarters)

2 tsp. Salt

2 tsp. Pepper

2 tbsp. Olive oil

Preheat the oven to 400 degrees. Place the potatoes on a baking sheet. Add the olive oil and coat the potatoes with the olive oil. Add the salt and pepper. Bake for 40 minutes.

Serving Size: 4

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