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Crispy Breakfast Potatoes

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1 lb 5 oz potatoes, peeled and diced into 3/4 inch cubes
2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
Sea salt and fresh ground pepper, to taste
Preheat oven to 400F. Place the potatoes in a bowl and toss with olive oil until evenly coated. Put the potatoes on a baking sheet and cook them for about 30 minutes, or until golden and crispy. Remove from heat and season with salt and pepper.
*Recipe adapted from Bill's Open Kitchen cookbook by Bill Grange