• Kim Campbell

Morning Breakfast Potatoes

Potatoes are my favorite breakfast food. When I was a kid, my mother would often prepare eggs and potatoes as a special weekend breakfast. I quickly discovered that I preferred the potatoes because they were not just filling but loaded with savory flavors, like the perfectly balanced rosemary, garlic, and onion I use here.

Yields: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes


4 medium red potatoes, cut into 1- to 2- inch cubes

1 small red onion, diced

1/2 red bell pepper, diced

1 tablespoons chopped fresh rosemary

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon sea salt (or to taste)

1/4 teaspoon black pepper


  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

  2. In a gallon-size zip-top bag, combine all the ingredient and shake to evenly distribute the seasonings on the vegetables. Spread out the mixture in a single layer on the prepared baking sheet.

  3. Bake for 20 to 25 minutes tossing once halfway through, until golden and tender. Serve.

Hints: If you have leftover potatoes they make a great snack, or you can add them to a salad instead of croutons.

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