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Sheet pan of oven roasted breakfast potatoes with onion and bell pepper

Roasted Homestyle Breakfast Potatoes

Easy oven-roasted homestyle potatoes with flavor-packed bits of onion and bell pepper. Great served with a tofu scramble!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:50 mins
Total Time:1 hr 5 mins
CourseBreakfast, Side Dish
CuisineAmerican, Gluten-Free, Oil-Free Option, Vegan
Servings6 side servings

Ingredients

  • 2 1/2 lbs. potatoes (I like red or Yukon gold)
  • 1 yellow onion
  • 1 large green bell pepper
  • 2 Tbsp. olive oil (*optional)
  • 1/2 tsp. smoked paprika (or other herbs/seasonings)
  • Salt to taste

Instructions

  • Preheat oven to 425°F (218°C).
  • Rinse potatoes, then pat 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 (*optional).
  • Add salt and smoked paprika or other desired herbs. (I also like garlic powder and dried basil.) Toss to thoroughly combine.
  • Roast for about 45-50 minutes or until potatoes are desired tenderness, stirring halfway through.

Notes

*Oil-free option: Simply omit the oil, and line your pan with parchment paper for easy non-stick baking.
Herbs + seasonings: Change it up with other herbs/seasonings such as garlic powder, onion powder, dried basil, oregano, parsley, Italian seasonings, etc.

Nutrition Per Serving (Estimate)

Calories: 199 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 861 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 160 IU | Vitamin C: 55 mg | Calcium: 29 mg | Iron: 2 mg