Breakfast Potatoes
from kristineskitchenblog.comThese crispy potatoes are a breakfast favorite! Enjoy these seasoned Breakfast Potatoes alongside eggs or wrap them in a breakfast burrito or taco. Hot from the pan, they are completely irresistible!
Servings: 6 servings
Calories: 172kcal
Ingredients
- 2 pounds Yukon gold potatoes* chopped into ½-inch pieces, no need to peel
- 1 red or green bell pepper chopped into ½-inch pieces
- 1 small yellow onion chopped into ½-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
- Place the diced potatoes, bell pepper and onion in a large bowl. Drizzle the olive oil over and toss to coat the vegetables.
- Sprinkle on the garlic powder, onion powder, smoked paprika, salt and pepper. Toss to evenly coat the vegetables with the seasonings.
- Spread the vegetables out on the baking sheet. Bake in the preheated oven for 35-45 minutes, tossing after 20 minutes, until potatoes are browned and crispy. Serve immediately.
Video
Notes
- You can also use red potatoes, russet potatoes or baby potatoes. Whichever potatoes you use, chop them into 1/2 inch pieces. It is best to leave the skins on the potatoes, as they make the potatoes extra crispy.
Nutrition
Calories: 172kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 205mg | Potassium: 711mg | Fiber: 4g | Sugar: 2g | Vitamin A: 159IU | Vitamin C: 47mg | Calcium: 27mg | Iron: 1mg
