nicholaswilde_recipes/docs/breakfast/mom's-breakfast-potatoes.md

🥔 Mom's Breakfast Potatoes

:fork_and_knife_with_plate: Serves	⏲️ Total Time
6	1.28 hours

🧂 Ingredients

• 🥔 6 medium russet potatoes
• 🧅 0.5 cup onion
• 🧈 4 Tbsp butter
• 🫒 4 Tbsp olive oil
• 🌿 1 tsp dill
• 🌿 1 tsp chives
• 🧄 1 tsp garlic salt
• 🧂 1 tsp pepper
• 🧂 0.5 tsp salt
• 🌿 1 tsp parsley
• 🌿 1 tsp Italian herbs

:cooking: Cookware

• 1 pan

📝 Instructions

Step 1

Preheat oven to 400°F.

Step 2

Scrub and pierce russet potatoes and rub a small amount of oil on the skins. Bake the potatoes for 1 hour.

Step 3

Cook crushed onion in butter and olive oil, about 2 minutes.

Step 4

Slice potatoes into 1 inch pieces.

Step 5

Add butter and olive oil to pan and add potatoes and dill, chives, garlic salt, pepper, salt, parsley, and Italian herbs.

Step 6

Cook for 10 to 15 minutes. Season to taste.