Breakfast Potatoes
These roasted breakfast potatoes make an ideal accompaniment for any breakfast or brunch setting. With a crispy exterior and a creamy interior, each bite is seasoned with a delightful blend of smoky and savory spices.
Ingredients
- 1 pound small potatoes cut into ½-inch pieces
- Extra-virgin olive oil for drizzling
- Sea salt and freshly ground black pepper to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of red pepper flakes
- Optional sautéed onions and peppers:
- ½ teaspoon extra-virgin olive oil
- ½ yellow onion chopped into ½-inch pieces
- 1 red bell pepper stemmed, seeded, and chopped into ½-inch pieces
- 2 garlic cloves finely chopped
- ⅓ cup fresh cilantro chopped, for garnish
Instructions
- Begin by preheating your oven to 425°F (220°C) and preparing a baking sheet with parchment paper.
- Arrange the cut potatoes on the prepared baking sheet. Drizzle with extra-virgin olive oil and generously season with smoked paprika, garlic powder, red pepper flakes, sea salt, and black pepper. Toss the potatoes to ensure even coating, then spread them in a single layer.
- Roast the potatoes in the preheated oven for approximately 30 minutes, or until they are golden brown and crisp at the edges. You may serve them at this stage or continue to the next step for additional flavor.
- For the optional sautéed onions and peppers, heat ½ teaspoon of olive oil in a medium skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for 5 to 8 minutes, or until the vegetables are tender and lightly browned. Remove from heat and mix the sautéed vegetables into the roasted potatoes. Garnish with fresh cilantro and adjust seasoning with salt and pepper before serving.