Crispy Bits Breakfast Potatoes

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 2 to 4 servings
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Ingredients

Kosher salt and freshly ground black pepper

2 pounds red potatoes

1/4 cup olive oil 

4 tablespoons butter, melted 

Directions

  1. Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
  2. Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.
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