Breakfast Potatoes Recipe
These Breakfast Potatoes are crispy on the outside, tender on the inside, and incredibly easy to make. Oven roasting means no messy frying, and you'll have a sheet pan full of perfectly golden potatoes ready to serve.
Servings: 10
Calories: 126kcal
Ingredients
- 2¼ to 2½ pounds Yukon Gold potatoes scrubbed and cut into ¾-inch chunks (do not peel)
- 1 cup diced yellow onion
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 teaspoon minced garlic or ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon butter melted
- 1 teaspoon seasoned salt like Lawry's Seasoned Salt
- ¼ teaspoon cayenne pepper optional
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 425 °F. Coat a large rimmed baking sheet with nonstick cooking spray.
- In a large bowl, combine the potatoes, onion, bell peppers, and garlic. Drizzle with the olive oil and melted butter and toss until evenly coated. Sprinkle with the seasoned salt, cayenne pepper, and black pepper and toss again.
- Spread the potato mixture in an even layer on the prepared baking sheet. Roast for 15 minutes, then use a spatula to toss the potatoes and vegetables. Return them to an even layer and continue roasting for 15 minutes more, or until the potatoes are fork tender.
- Increase the oven temperature to 500 °F and continue roasting for 10 to 15 minutes, tossing every 5 minutes, until the potatoes are deeply golden and crispy.
- Taste and season with additional seasoned salt and pepper, if desired. Serve immediately.
Notes
Storage: Transfer leftover breakfast potatoes to an airtight container and refrigerate for up to 4 days. Reheat leftovers in a 400 degree F oven, air fryer, or skillet until hot and crispy.
Nutrition
Calories: 126kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 250mg | Potassium: 502mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 46mg | Calcium: 19mg | Iron: 1mg