Description
A comforting recipe for crispy, tender breakfast potatoes, perfect for starting your day or reviving a brunch.
Ingredients
Scale
- 2 pounds baby gold potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 bell pepper, chopped
- 1 medium onion, diced
- Optional: Fresh herbs like parsley or chives for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the halved or quartered potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl.
- Fold in the chopped bell pepper and diced onion.
- Transfer the mixture to a large baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through.
- Garnish with fresh herbs if desired and serve warm.
Notes
Make-Ahead Magic: Prep the potatoes the night before. They can be stored in a sealed container in the fridge. Leftovers can be kept in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg