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