Roasted Breakfast Potatoes

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Two peas & their pod

Total Time

55 mins

Prep Time

10 mins

Cook Time

45 mins

Rating

(2)

Ingredients

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

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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.

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.

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Ingredients

Seasonal Recipes

Skill Level

other

Roasted Breakfast Potatoes

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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