Roasted Potatoes with Onions and Red Peppers

Delicious breakfast potatoes bursting with flavor and easy to make with minimal effort. The addition of onions and peppers ensures this dish is tasty. It is the perfect side for a crowd or just a few people. Serve the roasted potatoes with fried or scrambled eggs and a couple of slices of bacon for a weekend morning breakfast or brunch.

If you are looking for a fast way to prepare breakfast potatoes, this recipe is for you. I used to make roasted potatoes by cooking them on the stove in a skillet but it took so much time to monitor them to make sure they did not burn that I decided to roast them. Oven roasting is a great way to cook potatoes because they take little to no babysitting and they burst with flavor.

Ingredients for Roasted Potatoes

• Potatoes-a starchy potato such as Yukon Golds is the best potato to use because they have a creamy buttery texture. However, in a pinch, I have used russet potatoes and had good results.
• Oil-Olive, canola, vegetable, or grapeseed oil are great for roasting potatoes.
• Onions- Yellow, white, sweet or red onions work well in this recipe. Use what you have on hand.
• Red Peppers-Red peppers add a nice contrast of color next to the potatoes. However, you can also use yellow, orange or green bell peppers.

How to make roasted potatoes

How to cut potatoes into cubes

1. If possible, weigh the potatoes.
2. Cut potatoes in half lengthwise.
3. Cut each half into thirds.
4. Cut horizontally 4-6 times.
5. Cubed potatoes should be about ¾-1" in size.

How to Roast Potatoes

1. Add oil, pepper, and salt to potatoes.
2. Toss potatoes.
3. Distribute potatoes evenly on a "13x18" sheet pan (affiliate link) that has been sprayed with pan release, a silicon matt or parchment paper.
4. Bake potatoes at 425°F oven for 10 minutes.
5. Add onions and red bell pepper to potatoes. Bake an additional 10-15 minutes or until potatoes are golden brown. To test if the potatoes are done, insert a knife into a potato cube. The knife should easily pierce the potato.

It's as easy as that! Enjoy!

Serving options for roasted potatoes

I like to make breakfast bowls with roasted potatoes. There are many variations here are a few ideas.

Top roasted potatoes with:

• Fried or over-easy eggs
• Fried or poached eggs and hollandaise sauce
• Scrambled eggs
• Scrambled eggs and crumbled bacon.
• Scrambled eggs, cubed avocados, and salsa or pico de gallo

Tips for Success:

1. The potatoes should be cut as close to the same size cubes as possible so that they roast at the same time.
2. The oven needs to be set at high heat in order for the potatoes to brown.
3. The potatoes should be evenly spread out on the sheet pan so that the potatoes roast instead of steam. A trick that works well to separate the potato cubes evenly is to shake the pan.
4. Place the sheet pan in the lower third of the oven. This will help the potatoes roast quickly.
5. Be sure to add the onions and red bell pepper halfway through cooking. This will ensure that they do not burn.
6. A sheet pan is the best pan to use for roasting the potatoes. However, you can use a cast-iron pan, baking pan, stainless steel skillet, or broiler pan.

Leftovers

Storing leftovers

If you have leftovers, store them covered in your refrigerator for up to a week.

How to use leftovers

• Leftovers can be reheated in the oven, saucepan or microwave.
• Add potatoes to frittatas.
• They are great in breakfast tacos or burritos.
• Try them in an omelet.

I hope you try this recipe! Give it a rating and please comment below. I love hearing from you!

📋 Recipe

Roasted Potatoes with Onions and Red Peppers

★★★★★ 5 from 3 reviews

• Author: Gitta
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 ½ cup servings 1x
• Category: Breakfast
• Cuisine: American

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Description

Delicious roasted potatoes with onions and red peppers. Easy to prepare and perfect for a weekend brunch.

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Ingredients

Scale 1x2x3x

• 2 pounds Yukon Gold potatoes (-about 4 cups diced potatoes)
• 1 tbsp olive oil
• ½ tsp course ground pepper
• 1 tsp kosher salt
• ½ cup diced yellow onion
• ½ cup diced red pepper

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Instructions

1. Preheat oven to 425°F. Spray pan with pan release, or line with slip matt or parchment paper.
2. Wash potatoes.
3. Dice potatoes into 1" cubes. Place in a bowl.
4. Add oil, ground pepper and salt. Toss the potatoes.
5. Place potatoes on the prepared sheet pan (affiliate link). Shake the pan to distribute the potatoes evenly.
6. Place the sheet pan in the lower third of the oven. Bake 10 minutes.
7. Add onions and red pepper. Toss the potatoes. Bake an additional 15-20 minutes until the potatoes are lighltly browned and when a knife easily inserted into the potato

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Notes

1. The potatoes should be cut as close to the same size cubes as possible so that they roast at the same time.
2. The oven needs to be set at high heat in order for the potatoes to brown.
3. The potatoes should be evenly spread out on the sheet pan (affiliate link) so that the potatoes roast instead of steam. A trick that works well to separate the potato cubes evenly is to shake the pan.
4. Place the sheet pan in the lower third of the oven. This will help the potatoes roast quickly.
5. Be sure to add the onions and red bell pepper halfway through cooking. This will ensure that they do not burn.
6. A sheet pan is the best pan to use for roasting the potatoes. However, you can use a cast-iron pan, baking pan, stainless steel skillet, or broiler pan.

Nutrition

• Serving Size: ½ cup
• Calories: 105
• Sugar: 1.7 g
• Sodium: 394.5 mg
• Fat: 2.5 g
• Carbohydrates: 19.3 g
• Protein: 2.3 g
• Cholesterol: 0 mg