Roasted Breakfast Potatoes
Ingredients
The potatoes and vegetables
-
2
pounds
red potatoes
-
1
unit
red bell pepper
-
½
medium
white onion
The seasoning and oil
-
2
tablespoons
extra-virgin olive oil
-
1
teaspoon
garlic powder
-
½
teaspoon
sea salt
-
to taste
unit
freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Combine the potatoes, bell pepper, and onion on a baking sheet.
- Drizzle olive oil over the vegetables and sprinkle with garlic powder, salt, and pepper.
- Toss the vegetables to coat evenly and arrange them in a single layer.
- Bake for 45 to 50 minutes, stirring every 15 minutes until golden and tender.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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