Oven Roasted Breakfast Potatoes (4 servings) 1 and 1/2 pounds red skin potatoes (about 6 small potatoes) - cut into thin wedges 4 Tablespoons butter 2 teaspoons fresh rosemary or parsley salt and pepper - to taste Preheat oven to 450 degrees. In a frying pan over medium-high heat, melt the butter. Stir in all spices. Add the potatoes and coat them evenly with butter. Carefully transfer the potatoes to an un-greased baking sheet and spread them out to form one layer. Bake for 25 minute (30 if for extra crispy) - tossing the potatoes at least twice during cooking to ensure even browning. Serve warm as a side dish with your breakfast. Also try sauteing 1/2 small onion (chopped) in the butter until just tender and then add the potatoes. Delicious. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 2219. Submitted 11/30/2007.