Roasted Breakfast Potatoes
Total Time
55 mins
Prep Time
10 mins
Cook Time
45 mins
Rating
5 out of 5 stars
(2)
Ingredients
8
- 2 pounds red potatoes, quartered
- 1/2 small red onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- Freshly ground black pepper to taste
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Preparation
Step 1
Preheat oven to 425 degrees F.
Step 2
Place the potatoes, onion, and red pepper on a large baking sheet. Drizzle with olive oil and toss until vegetables are well coated.
Step 3
In a small bowl, combine garlic powder, salt, and paprika. Sprinkle the seasonings over the vegetables and toss again until well coated. Season with freshly ground black pepper, to taste.
Step 4
Place the pan in the preheated oven and roast until potatoes are crispy, about 45 minutes.
Step 5
Remove from the oven and serve warm.
Step 6
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Chef's notes
You can serve the potatoes hot with ketchup, or spice them up with your favorite hot sauce or salsa.
For extra crispy potatoes, allow them to cook a little longer until slightly burnt around the edges.
