These Crispy Breakfast Potatoes are deliciously seasoned and roasted to perfection! Serve alongside your favorite breakfast or brunch items, or as a bed for fried eggs!
Scale
Ingredients
- 2 1/2 pounds russet potatoes, peeled and diced (can also leave skins on)
- 1 large bell pepper, any color, large dice
- 1 large red onion, large dice
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- 1 1/2 – 2 teaspoons kosher salt (start with 1 1/2 and add more at the end if needed)
- 1 teaspoon seasoned salt
- Fresh black pepper to taste
- 4 tablespoons butter
Instructions
- Preheat the oven to 425 degrees.
- Peel (or scrub and wash, keeping the peels on) and dice the potatoes into a 1/2 inch to 1 inch dice. Dice the peppers and onions into roughly the same size as the potatoes.
- Add the potatoes, peppers and onions to a 9″ x 13″ baking sheet that’s been sprayed with non-stick cooking spray. Drizzle the olive oil over the vegetables and then season with the paprika, garlic powder, salt and pepper and toss to combine.
- Scatter the butter on top of the vegetables and place the sheet pan in the oven for 40-45 minutes, tossing twice in between the cooking time.
- The breakfast potatoes are done when the potatoes are tender and crispy. Remove from the oven and taste for seasonings, adjusting if needed.
- Category: Side Dish
- Method: Oven
- Cuisine: American
