Breakfast Potatoes
from kristineskitchenblog.com
These 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!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Servings: 6 servings
Calories: 172kcal
- 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
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.
- 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.
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
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