Roasted Breakfast Potatoes
by: claire cary
Easy and delicious, these roasted breakfast potatoes are the perfect recipe for your weekend morning brunch! They're vegan, gluten free and require just a few simple ingredients and are so easy to make.
Ingredients
- 5 cups chopped red or yukon gold potatoes about 4-5 medium potatoes
- 1 yellow onion
- 2 tsp minced garlic about 4 cloves
- 1 red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon old bay seasoning
- Black pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the potatoes, onion, and pepper into small pieces and add to a large bowl. I like to chop the potatoes fairly small so they cook faster :)
- Toss with the olive oil and minced garlic until everything is well coated.
- Add in the spices, salt and black pepper and mix until well incorporated.
- Add to a baking dish or cast iron skillet and bake for 30 minutes. You shouldn't need to grease the baking dish since the potatoes are all oiled up! Toss halfway through cooking.
- After 30 minutes, turn up the heat to 425 Fahrenheit and bake an additional 15-20 minutes to help brown the potatoes and ensure the center is fully cooked and soft. You'll know they're done when they can be easily pierced with a fork. If you notice the tops browning too much before the center is fully cooked, cover with foil. Bake time will vary depending on exactly how big/small you chopped the potatoes, so keep an eye on them!
- Serve with ketchup, additional salt and pepper, salad, or any other brunch eats!
Notes
I have tried this recipe with both gold and red potatoes with no problems. I wouldn't try substituting for other types of potatoes (such as russet), as these tend to be a bit more dry.
You can use red or white onion in place of the yellow onion.
Once prepared, these potatoes will keep in the fridge for 5 days. Keep them in an air tight container for best results.
This recipe as written is not super spicy, feel free to add a pinch of cayenne or some hot sauce to your liking.
Serving: 1/4 of the recipe / Calories: 225kcal / Carbohydrates: 37g / Protein: 4.3g / Fat: 7.4g / Fiber: 6.4g
