You might think I'm nuts here, but it's completely normal this time of year for me to be chopping up potatoes at 4am. It's been super hot, (105 degrees) for almost a month now and I have learned to cook as much as I can super early while it's still a little cooler out so my little ole' farmhouse kitchen doesn't destroy my good mood when it's incredibly hot inside. No central air here, folks! We do have air conditioners, but it's not quite enough with 105 temps.
My fam loves crispy potatoes with breakfast, so I tend to make tons, so we can save the leftovers & just toss them on the griddle along with a sausage patty and egg when we want them. Works for me! It's important to chop small little potatoes so they really can crisp.
Other than the small diced potatoes, I add 2 finely chopped shallots, sprinkle with cracked black pepper and sea salt, as well as liberally coat everything with olive oil. Make sure to flip them over to coat all sides.
Bake in a 400 degree oven for about 30 minutes, flipping over twice. Crank up the heat after flipping and cook an additional 20-30 mins, flipping a couple times more. Ta-da! Super easy and delicious! ❤️ PS: See that smallish area that potatoes are missing from? That's from my sampling while I was cooking sausage patties.