Irresistible Breakfast Potatoes: Your Family's New Favorite!
This Irresistible Breakfast Potatoes recipe combines crispy russet potatoes, sweet bell peppers, and savory garlic for a delightful family favorite.
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Servings: 4 servings
Calories: 250kcal
Equipment
- Oven
- baking sheet
- Mixing Bowl
- knife
- cutting board
Ingredients
For the Potatoes
- 4 medium russet potatoes diced into bite-sized cubes
- 2 tablespoons olive oil for roasting
For the Vegetables
- 1 medium bell pepper sliced, any color
- 0.5 medium onion sliced
- 3 cloves garlic minced
For Seasoning
- 1 teaspoon smoked paprika adjust to taste
- salt to taste
- pepper to taste
Instructions
How to Make Irresistible Breakfast Potatoes
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or spray it with nonstick spray.
- Wash and dice the russet potatoes into bite-sized cubes.
- Slice the bell pepper and onion, then mince the garlic.
- In a large mixing bowl, toss together the diced potatoes, bell peppers, onion, garlic, olive oil, smoked paprika, salt, and pepper.
- Spread the mixture evenly on the prepared baking sheet, and roast for 30-35 minutes, stirring halfway through.
- Let your breakfast potatoes cool slightly before serving, optionally garnish with fresh herbs.
Notes
For extra indulgence, add a sprinkle of cheese during the last few minutes of roasting.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 200mg | Potassium: 600mg | Fiber: 4g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 30mg | Calcium: 2mg | Iron: 10mg