Food

Roasted Breakfast Potatoes

December 1, 20220

After a late night, is there anything better than a filling breakfast of eggs and hash browns? No, there isn’t, in my opinion.
Breakfast potatoes have long been relegated to the category of indulgent breakfast foods, but I’ve finally worked out how to bake deliciously crisp home fries at home. These will undoubtedly be served at my upcoming brunch and perhaps at dinner as well. They are that excellent.

how to make breakfast potatoes

Potatoes have a bad reputation, but red potatoes actually have a number of redeeming qualities. One medium red potato has about one-third of your daily Vitamin C requirement, plus four grams of protein and three grams of fiber (source). Just buy organic, if possible, and don’t peel off the skin, which is where most of that goodness resides.

I see no reason not to make these whenever the craving strikes, especially when you’re serving them with a protein-rich accompaniment, like eggs. Throw something fresh and green into the mix and you have yourself a gourmet, healthy brunch!

Also read: Healthy Zucchini Bread

INGREDIENTS

  • 2 pounds red potatoes, scrubbed clean and sliced into even, ¾″ pieces
  • 1 red bell pepper, sliced into 1” squares
  • ½ medium white onion, sliced into wedges (see photos)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.
  3. Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.

NOTES

TO DOUBLE THIS RECIPE: Before preheating the oven, arrange oven racks in the middle and upper third positions. Prepare the vegetables on two large, rimmed baking sheets. Bake as described, swapping their positions on the oven racks once or twice. They might need a little longer in the oven than the single batch.