Oven Roasted Breakfast Potatoes
These oven roasted breakfast potatoes are perfect for breakfast or with dinner. They are crispy on the outside and creamy inside with a delicious seasoning blend.
Ingredients
- 4 - 5 cups chopped potatoes (I used red baby potatoes) Make sure cuts are about 1/2 inches to ensure even baking.
- 2 bell peppers (whatever colors you choose)
- 2 - 3 tablespoons olive oil
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- chopped green onion, for garnish
Instructions
- Preheat your oven to 425 degrees.
- Then start with washing and drying the potatoes you are using. Then chop them up into small bite sized pieces. The larger your pieces are, the longer they will take to roast. I like to make them about 1/2" pieces. Chop your peppers up into 1/2" pieces as well. Remember, you can use whatever color bell peppers you like or even add some spicy ones. Place potatoes and peppers onto baking sheet.
- Season with salt and pepper. In a small bowl, combine the ingredients for the seasoning blend. I choose not use salt, but if you do, add it to your tastes (about 1/2 to 1 teaspoon).
- Drizzle olive oil over the potatoes and peppers and toss to coat everything. Sprinkle the seasoning mixture over the potatoes and toss to coat well.
- Bake in oven until potatoes are crispy and cooked through, about 35-45 minutes. About halfway through, mix the potatoes up to prevent sticking to the pan and to give them a nice golden brown color on all sides. Once the potatoes are done, remove from oven and garnish with chopped green onion before serving.