Taste the Flavors of San Diego
Breakfast Potatoes
by Debbie Kornberg
Ingredients
(Serves 4-6)
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1 Bag of baby potatoes, cut into quarters. (Red or white potatoes)
2 + 1 Tbsp. Extra Virgin Olive Oil
2 tsp. La Jolla Beach Breakfast Topper
Pinch of salt for taste.
Instructions
Preheat oven to 450 degrees.
Wash potatoes and pat dry. Using a cutting board cut baby potatoes into quarters. Place potatoes in baking pan lined with parchment paper and drizzle olive oil over potatoes and toss so they are well coated.
Sprinkle La Jolla Beach Breakfast Topper and salt on potatoes and toss well again.
Place in oven and roast for about 20 minutes until potatoes are crispy on the outside and soft on the inside.
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If potatoes look a little dry when they come out of the oven, drizzle 1 Tbsp. olive oil on top and sprinkle a little La Jolla Beach Breakfast Topper on top when coming out of the oven.
Enjoy!