Breakfast Potatoes
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 1 pound small potatoes, cut into ½-inch pieces
- Extra-virgin olive oil, for drizzling
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch red pepper flakes
- Sea salt and freshly ground black pepper
- ½ teaspoon extra-virgin olive oil (for sautéed onions & peppers)
- ½ yellow onion, chopped into ½-inch pieces
- 1 red bell pepper, stemmed, seeded, and chopped into ½-inch pieces
- 2 garlic cloves, chopped
- ⅓ cup chopped fresh cilantro, for serving
- Sea salt and freshly ground black pepper
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Preparation
Chef’s notes
You can choose to add sautéed onions and peppers for extra flavor.
The potatoes are best served immediately after baking for maximum crispiness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven or air fryer to help them crisp up.