Breakfast Potatoes
Start your morning right with these crispy, flavorful breakfast potatoes that are sure to impress!
Servings: 4 servings
Ingredients
- 1 pound small potatoes cut into 1-inch pieces
- Extra-virgin olive oil for drizzling
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Pinch red pepper flakes
- Sea salt and freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 1 medium yellow onion chopped into 1-inch pieces
- 1 medium red bell pepper stemmed, seeded, and chopped into 1-inch pieces
- 2 cloves garlic chopped
- 1 cup chopped fresh cilantro for serving
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cut small potatoes with a drizzle of extra-virgin olive oil.
- Add the smoked paprika, garlic powder, red pepper flakes, sea salt, and freshly ground black pepper to the bowl. Toss everything together until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for about 25-30 minutes, flipping halfway through.
- While the potatoes are roasting, heat 1 teaspoon of extra-virgin olive oil in a skillet over medium heat. Add the chopped yellow onion and red bell pepper, and sauté for about 5-7 minutes until soft.
- Add the chopped garlic and cook for another minute until fragrant.
- Once the potatoes are crispy, toss them with the sautéed vegetables. Garnish with fresh cilantro and serve hot.
Equipment
- Large baking sheet
- Mixing Bowl
- Spatula
- Knife and cutting board
- Measuring spoons
Notes
- Soak cut potatoes in cold water for 30 minutes for extra crispiness.
- Customize your seasoning with cumin or chili powder.
- Increase red pepper flakes for a spicier kick.
- Avoid overcrowding the baking sheet to ensure roasting, not steaming.