Breakfast Potatoes
Breakfast Potatoes
By: Rachel's Tea
Info
Info
Servings
-
Prep-Time
-
Cook-Time
-
Cal/serving
-
Ingredients
- Red potatoes, cut into chunks 2.5 lbs
- Cloves garlic (minced) 2
- Onion (chopped) 1/2
- Green bell pepper (chopped) 1
- Red bell pepper (chopped) 1
- Olive oil 2 tbsp
- Butter (melted) 2 tbsp
- Seasoned salt 1/2 tsp
- Cayenne pepper 1/4 tsp
- Salt and freshly ground black pepper
Share This Recipe
NOTE: This recipe also works great with those very small potatoes, or in an air fryer if you have one. Tip from Rachel on this one… I mash the potatoes a bit once they start to soften, add some coconut oil to the top (also a W, so you can mix it without worrying) and bake/fry until they get crisp) SOOOO good. You can leave out the peppers and spicy flavors if it sits better with you, whichever you prefer.
For A Delicious Breakfast!
Method
- Preheat the oven to 425 degrees F.
- a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
- Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
- Raise the heat to 500 degrees and bake until crispy, about 10-15 more minutes, tossing twice.
NOTE: This recipe also works great with those very small potatoes, or in an air fryer if you have one. Tip from Rachel on this one… I mash the potatoes a bit once they start to soften, add some coconut oil to the top (also a W, so you can mix it without worrying) and bake/fry until they get crisp) SOOOO good. You can leave out the peppers and spicy flavors if it sits better with you, whichever you prefer.
