Crispy Breakfast Potatoes
User Reviews
5
Crispy Breakfast Potatoes
Description
Crispy Breakfast Potatoes combine Yukon Gold potatoes cut into chunks with bell pepper wedges and red onion pieces, all tossed in olive oil and seasoned with Italian seasoning, garlic powder, salt, black pepper, and cayenne pepper. The vegetables roast in a hot oven, developing golden-brown, crispy edges while maintaining a tender interior. Tossing every 15 minutes promotes even browning and prevents sticking. Optionally, a brief broil can increase crispness at the end of baking. The natural sweetness of the potatoes paired with savory herbs and spices creates a balanced flavor profile that pairs well with eggs or breakfast meats.
The recipe yields about 5 servings, with each serving roughly one cup. Fresh herbs like parsley can be used as garnish to add color and freshness. Potatoes roast evenly on a parchment or foil-lined baking sheet, helping with cleanup.
Leftover potatoes keep well refrigerated up to three days, making this recipe useful for meal prep or cooking in advance. Swapping in avocado oil instead of olive oil or using yellow onions instead of red are acceptable ingredient changes without greatly altering the dish. Alternative seasonings like coriander, turmeric, or paprika can customize the flavor.
Ingredients
- 1 1/2 pounds potato cut into 3/4-inch pieces, Yukon gold variety
- 1 bell pepper cut into small wedges
- 1/2 red onion cut into small wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon cayenne pepper
- fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper or foil.
- Spread the potatoes, bell pepper and onion on the baking sheet, then drizzle the olive oil over the vegetables. Season with Italian seasoning, garlic powder, salt, pepper and cayenne powder and toss until evenly coasted. Spread them in an even layer on the sheet.
- Bake 45 to 60 minutes until the vegetables are tender and golden brown on the edges, tossing every 15 minutes for even browning. Serve immediately garnished with fresh parsley or your favorite herbs.
- NOTE: If you want the potatoes extra crispy, broil the potatoes for 2 to 3 minutes at the end of baking.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Yukon Gold potatoes are preferable, but other varieties will work with small texture differences.
- You can replace red onion with yellow onion if preferred.
- Avocado oil can be substituted for olive oil as an alternative.
- Feel free to experiment with seasonings such as coriander, turmeric, or paprika to vary the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 243mg | 10% |
| Potassium | 653mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 798IU | 16% |
| Vitamin C | 58mg | 64% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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