Phv's Roasted Breakfast Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 cups potatoes, washed well and coarsely diced (you can peel if you wish)
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 tablespoon italian seasoning mix (or a combination of basil, parsley, oregano, sage, and-or thyme)
• 1 teaspoon cayenne (optional)
• 1/2 teaspoon salt
• 1 teaspoon black pepper

Recipe

• 1 place the potatoes in a large microwave-safe bowl. rinse under running water, pouring off the water and refilling often, until the water runs fairly clear.
• 2 leave in just enough water to cover the potatoes. cover the bowl with plastic wrap/film.
• 3 microwave on high for 10 minutes.
• 4 preheat oven to 500 degrees.
• 5 when the microwave is done, drain the water from the potatoes. it helps if you use a colandar. you want the potatoes as dry as possible, but since they are hot this can be a bit tricky. pat dry with paper towel if you can, and dry the bowl before returning the potatoes to it.
• 6 add butter, olive oil, spices and salt and pepper.
• 7 stir well, at least until the butter is completely melted and the spices are evenly distributed.
• 8 spread potatoes on baking sheet as evenly as possible. no need to grease the sheet. do not use parchement paper.
• 9 pop the potatoes into the very hot oven for 10 minutes.
• 10 remove potatoes and stir them around on the sheet with a wooden spoon. **caution! a pan from a 500 degree oven can be hot enough that standard fabric oven mitts may not protect your hands. be sure to double up on protection.**.
• 11 reduce the oven temperature to 350 degrees, and return the potatoes for another 10 minutes.
• 12 remove, serve up, and enjoy the tastey goodness.