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
Step 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2
Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, red pepper flakes, salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheet.
Step 3
Roast for 30 minutes, or until golden brown and crisp around the edges. Stop here and serve as-is or mix with sautéed onions and peppers.
Step 4
Make the onions & peppers: Heat the olive oil in a medium skillet over medium heat. Add the onions, peppers, and garlic and sauté until soft and lightly browned, 5 to 8 minutes. Remove from the heat, stir in the potatoes and sprinkle with cilantro. Season to taste with salt and pepper and serve hot.
Step 5
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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.
