Breakfast Potatoes
These Breakfast Potatoes are crispy, golden, and packed with flavor! Perfect for any morning meal, they are sure to please everyone!
Servings: 4 servings
Ingredients
Ingredients
- 1 pound small potatoes cut into 1-inch pieces
- Extra-virgin olive oil for drizzling
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- red pepper flakes pinch
- Sea salt
- freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 1 yellow onion chopped into 1-inch pieces
- 1 red bell pepper stemmed, seeded, and chopped into 1-inch pieces
- 2 garlic cloves chopped
- ½ cup fresh cilantro for serving
Instructions
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a mixing bowl, combine the small potatoes with a drizzle of extra-virgin olive oil, smoked paprika, garlic powder, red pepper flakes, sea salt, and black pepper. Toss until evenly coated.
- Step 3: Spread the seasoned potatoes on a large baking sheet and roast for about 25-30 minutes, flipping halfway through, until fork-tender and golden brown.
- Step 4: Heat 1 teaspoon of extra-virgin olive oil in a skillet. Add the chopped onion and red bell pepper, sauté for 5-7 minutes until softened. Add the garlic in the last minute.
- Step 5: Once the potatoes are done, combine them with the sautéed vegetables in the skillet. Toss, taste, and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Equipment
- Large baking sheet
- Mixing Bowl
- Sharp Knife
- Spatula
- Measuring spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Feel free to experiment with seasonal vegetables for variety.