Breakfast Potatoes
Ingredients
The potatoes
-
1
pound
small potatoes, cut into ½-inch pieces
-
½
teaspoon
smoked paprika
-
¼
teaspoon
garlic powder
-
a pinch
red pepper flakes
-
sea salt
to taste
-
freshly ground black pepper
to taste
The sautéed vegetables (optional)
-
½
teaspoon
extra-virgin olive oil
-
½
medium
yellow onion, chopped into ½-inch pieces
-
1
medium
red bell pepper, chopped into ½-inch pieces
-
2
cloves
garlic, chopped
-
⅓
cup
chopped fresh cilantro, for serving
The oil
-
extra-virgin
olive oil
for drizzling
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the potatoes into ½-inch chunks and spread them on the baking sheet.
- Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, red pepper flakes, salt, and pepper. Toss to coat.
- Arrange the potatoes in a single layer on the baking sheet.
- Bake for 30 minutes, or until golden brown and crisp around the edges.
- If using, heat olive oil in a skillet over medium heat and sauté the onions, bell peppers, and garlic until soft and lightly browned.
- Remove from heat, stir in the potatoes, and sprinkle with cilantro. Season to taste and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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