One of my favorite breakfast sides with my scrambled eggs is breakfast potatoes. I love mine extra crispy too, as does the rest of my family. This morning I decided to wake up early and cook up some delicious breakfast potatoes. They take some extra time especially if you want them crispy.
4 Cups cubed Russet Potatoes (skin still on)
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon butter
3/4 teaspoon garlic powder
pinch of cinnamon
Preheat oven to 400 degrees.
Lay your cubed potatoes on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss around to coat all the potatoes.
Bake in the oven for 30 minutes. Flip and move potatoes around a few times throughout baking.
** Once finished baking you can continue on with the following steps of this recipe. You can also cool them down and freeze them. When you plan to use them, toss them in a frying pan and continue with the following steps.**
Heat up a medium size frying pan. Add butter and melt. Add in potatoes. Sprinkle with garlic powder and cinnamon.
Allow to cook until extra crispy. I cooked mine for about 10-15 minutes on medium high heat. Toss occasionally.