Roasted Breakfast Potatoes
Total Time
1 hour
Prep Time
15 mins
Cook Time
45 mins
Rating
4.9 out of 5 stars
(41)
Ingredients
4 servings
- 2 pounds red potatoes, scrubbed clean and sliced into even, ¾″ pieces
- 1 red bell pepper, sliced into 1” squares
- ½ medium white onion, sliced into wedges
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Freshly ground black pepper
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Preparation
Chef’s notes
To double this recipe:
Before preheating the oven, arrange oven racks in the middle and upper third positions. Prepare the vegetables on two large, rimmed baking sheets. Bake as described, swapping their positions on the oven racks once or twice. They might need a little longer in the oven than the single batch.