breakfast potatoes recipe

Potatoes – I prefer Yukon Gold Potatoes, but any potato will work (red potatoes, russet potatoes, and even sweet potatoes, though they won’t be as crispy). We like them best peeled, but you can scrub the potatoes clean and leave the skin on Salt and pepper – be sure to add salt just before baking Paprika – add to taste Olive oil – I prefer extra light olive oil, but any high-heat cooking oil works here. Parsley – finely chop the fresh parsley as an optional garnish