Adapted from Breakfast Potatoes at kristineskitchenblog.com (https://kristineskitchenblog.com/breakfast-potatoes/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From kristineskitchenblog.com

Breakfast Potatoes

Name: Breakfast Potatoes
Prep time: 10 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 2 pounds Yukon gold potatoes, chopped into ½-inch pieces; 1 red or green bell pepper, chopped into ½-inch pieces; 1 small yellow onion, chopped into ½-inch pieces; 2 tablespoons olive oil; 1 teaspoon garlic powder; ¾ teaspoon onion powder; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper

6 servings · 10 min prep · 45 min cook

Ingredients

2 pounds Yukon gold potatoes, chopped into ½-inch pieces
1 red or green bell pepper, chopped into ½-inch pieces
1 small yellow onion, chopped into ½-inch pieces
2 tablespoons olive oil
1 teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

Steps

Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
Place the diced potatoes, 1 bell pepper and 1 small onion in a large bowl. Drizzle 2 tablespoons over and toss to coat the vegetables.
Sprinkle on 1 teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to evenly coat the vegetables with the seasonings.
Spread the vegetables out on the baking sheet. Bake in the preheated oven for 35-45 minutes, tossing after 20 minutes, until potatoes are browned and crispy. Serve immediately.
35-45 min

Nutrition

Per serving

kcal: 172
protein: 4 g
carbs: 30 g
fat: 5 g

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