These oven-roasted potatoes are easy to prepare and are a delicious side dish for everything from your morning eggs to dinner time roast.
These savory breakfast potatoes are roasted with peppers and onions and lots of seasonings. Serve alongside eggs or French toast for the ultimate breakfast or brunch spread.
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Why you will love this
- Just 5 minutes of prep and the oven does the rest.
- Hearty side dish perfect for any meal of the day.
- Easily double the recipe for larger gatherings.
- Reheats beautifully.
For more breakfast potato ideas, try skillet hash browns or roasted potato hash with chorizo and eggs.
Ingredients
- Potatoes - I prefer using a combination of red and white baby potatoes. Russets and Yukon golds can also be used.
- Onions - Any variety works in this recipe - red, yellow, white.
- Sweet bell peppers - I used green peppers, but you can add a variety of color with red, orange or yellow peppers.
- Seasonings include dried thyme, oregano, garlic powder, salt and pepper. Dried herbs work best. Add your favorites or use what you have on hand, such as parsley, basil, rosemary, or marjoram.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 400 degrees.
- Cut the potatoes into 1-inch pieces. The smallest baby potatoes can be left whole. Add to a 9x13 baking dish.
- Cut the peppers and onions into a large dice, about 1-inch in size. Add to the baking dish. Toss together. (Image 1)
- Add the oil and seasonings. Toss to evenly coat the veggies. (Image 2)
- Bake for 40-50 minutes (stirring after 20-30 minutes) until potatoes are fork-tender and golden brown.
Tips
- Cut larger potatoes into uniform 1-inch pieces for even cooking.
- Cut the peppers and onions in a large dice so they retain some texture and don't burn.
- Don't skimp on the amount of oil noted in the recipe. The potatoes need the moisture to roast up beautifully.
Serving ideas
- These potatoes are delicious with everything from breakfast to dinner.
- Serve with eggs and toast, pancakes or waffles, and quiche or frittatas.
- For dinner, serve with baked ham, corned beef, roast beef, pork or chicken.
- Add leftover corned beef or ham to these potatoes for a delicious hash.
Equipment
9x13 baking dish | Measuring cups and spoons
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Breakfast Potatoes with Peppers and Onions
These oven-roasted potatoes are easy to prepare and are a delicious side dish for everything from your morning eggs to dinner time roast.
Ingredients
- 1½ pounds baby potatoes
- 1 cup large diced green bell peppers
- 1 cup large diced red onion
- 3 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees.
- Cut the potatoes, peppers and onions into 1-inch pieces. Transfer to the baking dish.
- Pour the oil over the potatoes and veggies and toss to evenly coat. Add the seasonings and toss to combine.
- Bake for 40-50 minutes, stirring after 20-30 minutes, until the potatoes are fork-tender and golden brown. Serve.
Notes
- Cut larger potatoes into uniform 1-inch pieces for even cooking.
- Cut the peppers and onions in a large dice so they retain some texture and don't burn.
- Don't skimp on the amount of oil noted in the recipe. The potatoes need the moisture to roast up beautifully.
Nutrition
Calories: 166kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 203mg | Potassium: 566mg | Fiber: 4g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 1mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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