Name: Breakfast Potatoes
Total time: 45 min
Ingredients: 2 pounds russet potatoes, cut into 1/2-inch pieces; 1 large red or green bell pepper, cut into 1/2-inch pieces; 1 large red onion, cut into thick slices; 2 tablespoons grapeseed oil; 4 garlic cloves, thinly sliced; 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon paprika; 2 tablespoons rough-chopped tender herbs (such as Italian parsley, chives, dill or a combination, for garnish)

Breakfast Potatoes

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Serve these potatoes with any breakfast spread, stuff them into a burrito, or offer them as a side for dinner.

By Amelia Rampe

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Breakfast Potatoes — Photo:
Matt Taylor-Gross / Food Styling by Amelia Rampe

Active Time:

15 mins

Total Time:

45 mins

Servings:

No breakfast spread is complete without a plate of savory and golden breakfast potatoes. These potatoes roast in the oven, so you can prepare the rest of your breakfast while they cook. Serve them alongside breakfast dishes like eggs Benedict, French toast, or quiche Lorraine. You can also stuff them in a breakfast burrito or serve them on top of a salad or grain bowl. And while these are perfect for breakfast, they can also be served as a side for dinner. Customize the flavor with your favorite spice blend or top them with a few dashes of hot sauce.

How to Make Breakfast Potatoes

Breakfast potatoes are an easy addition to your breakfast plan. First, peel and chop potatoes into bite-sized pieces. Combine them with sliced red onion and diced red bell pepper on a baking sheet, along with oil and salt, pepper, and paprika. Toss to combine then cover the baking sheet with foil.

This one-pan recipe uses a steam-roast method. The initial cooking process happens with the baking sheet wrapped tightly in aluminum foil to trap the moisture in the potatoes, which helps make them fluffy in the center. Halfway through the cooking process, you remove the foil so the potatoes can become browned and crisp.

Start by roasting the potatoes in a 425°F oven for 15 minutes. Then remove the foil, add the sliced garlic, and finish roasting them in the oven uncovered, until the potatoes and peppers are browned and tender, and the onions and garlic are caramelized. Serve the potatoes with herbs like chives, dill, and parsley. You can choose one or a combination of all.

Ingredients

2 pounds russet potatoes, cut into 1/2-inch pieces
1 large red or green bell pepper, cut into 1/2-inch pieces
1 large red onion, cut into thick slices
2 tablespoons grapeseed oil
4 clove garlic cloves, thinly sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
2 tablespoons rough-chopped tender herbs (such as Italian parsley, chives, dill or a combination, for garnish)

Directions

Preheat oven to 425°F
Place potatoes, bell pepper, and red onion on a large baking sheet and drizzle with grapeseed oil. Season with salt, black pepper, and paprika. Toss until well coated. Cover baking sheet tightly with aluminum foil. Transfer to oven and roast, 15 minutes.
Remove tray from oven. Carefully remove aluminum foil. Add sliced garlic to baking sheet and gently stir to combine. Roast potatoes uncovered until golden brown and tender, 15 to 20 minutes. Top potatoes with chopped herbs and serve.