Crispy Breakfast Potatoes
2 large already baked potatoes (I used Russets)
1/4 cup olive oil
1/2 teaspoon dried basil (optional)
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
- Dice potatoes into 1/2″ cubes
- Pour olive oil into a large skillet over medium heat. Once hot, carefully add potatoes to hot oil. Sprinkle with dried basil, salt, and black pepper.
- Cook the potatoes, stirring every few minutes, about 10-12 minutes or until the potatoes are golden brown and crispy. If there is a bit of oil left in the pan still, place the cooked potatoes on a plate topped with a paper towel so they are not greasy.