Roasted Breakfast Potatoes
These roasted breakfast potatoes are a savory mix of crispy potatoes, onions, and peppers. It’s an easy side dish anyone can throw together and can be served with any meal at any time of day!
Servings: 6 servings
Ingredients
- 2 medium-large sweet potatoes peeled and cut into ¼-½-inch cubes
- 2 large russet or Yukon potatoes peeled and cut into ¼-½-inch cubes
- 3 Tablespoons light olive oil divided
- 1 ½ Tablespoons rosemary minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika or regular paprika
- Ground black pepper to taste
- Kosher salt to taste
- 1 red pepper diced
- 1 medium red onion diced
- 3-4 garlic cloves minced
- ¼ cup packed parsley minced
- 2 scallions sliced (to garnish; optional)
Instructions
- Preheat the oven to 400°F. Prepare two baking sheets with aluminum foil and lightly grease.
- Add the sweet potatoes and white potatoes to a large mixing bowl. Drizzle two tablespoons olive oil on the potatoes and toss to evenly coat. Next, sprinkle the rosemary, cumin, and paprika and stir to evenly coat the potatoes. Divide the potatoes among the two baking pans and spread the potatoes so they are in one even layer. Season with black pepper and salt to your liking.
- Place the potatoes in the oven and roast for 35-40 minutes, stirring every 10-15 minutes, until golden brown, crispy on the outside but soft on the inside. Remove from the oven and set aside to cool for five minutes.
- Meanwhile, while the potatoes are roasting prepare the other ingredients. Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil to the pan. Once hot, add the red pepper and onion to the pan. Sauté, stirring occasionally, until vegetables are golden brown and tender, about 10-15 minutes.
- Add the minced garlic to the onions and peppers. Stir for 1-2 minutes until fragrant. Remove from heat.
- When the potatoes are done, put them in a large mixing bowl. Add the onion pepper mixture, and parsley and stir until well combined. Garnish with optional scallions. Serve and enjoy.
Nutrition Facts
per serving (~6 servings)
196 Calories, 7 gram fat, 3 gram protein, 32 gram total carbohydrate, 5 grams of fiber, 5 grams sugar, 46 mg sodium
Notes:
Don’t crowd the pan. Divide the mixture into two pans. The more air circulation you get, the less steaming and crisper the potatoes will become.
Cut your potatoes the same size. This will ensure even roasting. If your potatoes are different sizes, they will be cooked through at different times and some might burn when others are not fully cooked. Total cooking time will vary based on size of your pieces and your personal preference for how brown and crispy you like your potatoes
I chose to peel the skin off the potatoes this time but you can leave the skin on for added nutrients. It will change the texture a bit. Be sure to scrub the outside of the potatoes well if you choose to leave the skin on.
You can experiment with different spices (thyme, sage, basil, cilantro, chili powder, and more) or use different vegetables (mushrooms, kale, spinach, and more). Smoked paprika adds a smoky spice, but you can use regular paprika or another spice for heat.