HOW TO MAKE OVEN ROASTED BREAKFAST POTATOES
Those Breakfast Potatoes get flawlessly crispy inside the oven and are a awesome addition to breakfast or brunch! Made with easy substances and wonderfully pro.
Breakfast Potatoes are perfect brunch meals, and this recipe makes sufficient to serve a crowd! The toughest part is reducing the greens, after that it’s pretty hands off.
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| OVEN ROASTED BREAKFAST POTATOES |
Make beforehand option
You have a few alternatives for make-beforehand with this recipe:
- You may really prepare them ahead of time by dicing all the veggies, and including to a included bowl or massive ziplock bag with the rest of the components in a single day. Then within the morning, preheat the oven, dump into the pan and bake.
- Prepare the potatoes as directed along with baking, then save inside the fridge. while geared up to serve, warmth in an oiled skillet till heat and crispy. you could also reheat them in an air fryer or the oven.
INGREDIENTS:
- 5 pounds red potatoes, diced small
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 3/4 teaspoon smoked paprika
- 1 teaspoon salt
INSTRUCTIONS:
- Preheat the oven to 425 degrees F. Lightly spray a large rimmed pan (or two) with oil.
- In a large bowl, combine the diced potatoes, onions, bell peppers, garlic, olive oil, smoked paprika and salt. Toss well until they are coated in olive oil.
- Add the vegetables to the pan(s) and arrange in an even layer.
- Bake for 45-60 minutes, stirring a little every 15 minutes, until the potatoes are golden brown in places. Use a metal spatula to scrape the potatoes from the pan, this will help with any sticking.
- Serve with additional salt + pepper, to taste.
