Becca here with one of my family's staple recipes, Oven Roasted Potatoes. The finished product is similar to what some people call skillet potatoes, or breakfast potatoes, but I think it's much easier to make them in the oven, and you can make a larger quantity also. I often double the recipe, as the leftovers heat up really well, and are very versatile. I like to serve the leftovers with eggs & fruit for breakfast, as well as a side dish for a variety of dinner meals. Sometimes I dice an onion and add it into the potatoes too. Enjoy!
Oven Roasted Potatoes
2 pounds red potatoes, washed well and cut into approximately 3/4" chunks
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 450.
Combine potatoes, olive oil, salt, and pepper in large bowl, or large zip-top bag and stir or shake well to combine.
Pour onto large baking sheet, and shake slightly so the potatoes are in a single layer.
Bake for 30-45 minutes, or until golden brown on the outside, using a large spatula to turn them several times throughout.