Roasted Homestyle Breakfast Potatoes

I try to refrain from calling things "the best" since it really all depends on individual taste, but these are my personal favorite breakfast potatoes! The flavor surprises me every time as the potatoes practically melt in my mouth. A trick is cutting the onion and bell pepper smaller than the potatoes which turns them into tender little flavor bombs as they roast. (Yum!) It's also an awesome dish for big breakfasts and brunches because you can toss it in the oven basically hassle-free (also leaving the stove top clear for everything else). Always such a crowd-pleaser! If you're making it around the holidays, try a colorful combo of red and green bell peppers to make it even more fun and festive! 😊

Vegan, gluten-free
Makes about 5-6 side servings

Ingredients
2-3 lbs. potatoes (I prefer red or gold)
1 onion (yellow or sweet)
1 large green bell pepper
Olive oil for drizzling, optional*
Salt to taste
Herbs of choice: garlic powder, basil, oregano, smoked paprika, etc.

Directions
Preheat oven to 425.
Rinse potatoes, then dry with a towel. (This helps for crispier potatoes.)
Dice potatoes into about 3/4" cubes. Dice onion and bell pepper into smaller pieces, about 1/2".
Place them all on large rimmed baking pan and drizzle with a small amount of olive oil.
Add salt and desired herbs. (Most commonly I use garlic powder and basil.)
Toss to thoroughly combine.
Roast for about 45-50 minutes (more/less as desired), stirring halfway through.

*Note: I've transitioned to oil-free potatoes now. Simply omit the oil, and place parchment paper down on the pan for non-stick, beautifully roasted veggies!

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They're delicious served with a Tofu Scramble! One of my favorite breakfasts 😊

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