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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

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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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
  4. 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.