Phv's Roasted Breakfast Potatoes

• 4 cups potatoes, washed well and coarsely diced (you can peel if you wish)
• 14 cup olive oil
• 1 tablespoon butter
• 1 tablespoon italian seasoning mix (or a combination of basil, parsley, oregano, sage, and-or thyme)
• 1 teaspoon cayenne (optional)
• 12 teaspoon salt
• 1 teaspoon black pepper

1. place the potatoes in a large microwave-safe bowl.
2. Rinse under running water, pouring off the water and refilling often, until the water runs fairly clear.
3. Leave in just enough water to cover the potatoes.
4. Cover the bowl with plastic wrap/film.
5. Microwave on high for 10 minutes.
6. Preheat oven to 500 degrees.
7. When the microwave is done, drain the water from the potatoes.
8. It helps if you use a colandar.
9. You want the potatoes as dry as possible, but since they are hot this can be a bit tricky.
10. Pat dry with paper towel if you can, and dry the bowl before returning the potatoes to it.
11. Add butter, olive oil, spices and salt and pepper.
12. Stir well, at least until the butter is completely melted and the spices are evenly distributed.
13. Spread potatoes on baking sheet as evenly as possible.
14. No need to grease the sheet.
15. Do not use parchement paper.
16. Pop the potatoes into the very hot oven for 10 minutes.
17. Remove potatoes and stir them around on the sheet with a wooden spoon.
18. **CAUTION!
19. a pan from a 500 degree oven can be hot enough that standard fabric oven mitts may not protect your hands.
20. Be sure to double up on protection.
21. **.
22. Reduce the oven temperature to 350 degrees, and return the potatoes for another 10 minutes.
23. Remove, serve up, and enjoy the tastey goodness.

potatoes, olive oil, butter, italian seasoning mix, cayenne, salt, black pepper

Taken from www.food.com/recipe/phvs-roasted-breakfast-potatoes-408361 (may not work)