Breakfast Potatoes
Roasted potatoes and peppers tossed with seasonings. Easy and delicious way to start the day!
Servings: 4
Calories: 289kcal
Ingredients
- 2-3 large russet potatoes peeled if desired and diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 4-5 strips bacon cooked and chopped, optional
- 3 Tbsp olive oil
- 1 tsp seasoned salt
- 1 ½ tsp garlic powder
- 1 tsp dried parsley
- ½ tsp paprika
- ½ tsp ground black pepper
- 2 Tbsp fresh Italian parsley chopped for garnish
Instructions
- Preheat oven to 400 degrees F.
- Clean and chop potatoes and peppers then add to a large bowl and drizzle with olive oil.
- In a small bowl combine the salt, garlic powder, paprika, dried parsley and black pepper. Sprinkle half of the seasonings over the potato mixture and stir to coat. Sprinkle remaining seasonings and stir again.
- Transfer the mixture to a baking sheet and bake for 20-30 minutes until potatoes are fork tender and golden.
- Remove from oven and sprinkle chopped bacon over potatoes. Garnish with fresh parsley if desired.
- Serve immediately. Store leftovers in refrigerator in an airtight container.
Notes
- You can prep parts of the recipe the night before to make things easy in the morning!
- You can chop the peppers and keep them in a container in the fridge. You can mix the seasonings and keep them in a bowl with a lid.
- I don’t recommend dicing the potatoes ahead of time because they will brown if left out too long. Wait to do that before you roast them.
- The bacon is optional for this recipe, but it really adds a lot of flavor! Cook the bacon in the oven to make it easy, or you can cook it in a skillet while the potatoes are roasting.
- The leftovers will keep well for a few days in the fridge. Just pop them in the microwave to warm them up!
Nutrition
Calories: 289kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 736mg | Potassium: 616mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1183IU | Vitamin C: 68mg | Calcium: 17mg | Iron: 1mg