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Roasted Breakfast Potatoes in a serving bowl

Roasted Potatoes with Onions and Red Peppers

  • Author: Gitta
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1/2 cup servings 1x
  • Category: Breakfast
  • Cuisine: American

Description

Delicious roasted potatoes with onions and red peppers. Easy to prepare and perfect for a weekend brunch.


Scale

Ingredients

  • 2 pounds Yukon Gold potatoes (-about 4 cups diced potatoes)
  • 1 tbsp olive oil
  • 1/2 tsp course ground pepper
  • 1 tsp kosher salt
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red pepper

Instructions

  1. Preheat oven to 425°F. Spray pan with pan release, or line with slip matt or parchment paper.
  2. Wash potatoes.
  3. Dice potatoes into 1″ cubes. Place in a bowl.
  4. Add oil, ground pepper and salt. Toss the potatoes.
  5. Place potatoes on the prepared sheet pan. Shake the pan to distribute the potatoes evenly.
  6. Place the sheet pan in the lower third of the oven. Bake 10 minutes.
  7. Add onions and red pepper. Toss the potatoes. Bake an additional 15-20 minutes until the potatoes are lighltly browned and when a knife easily inserted into the potato

Notes

  1. The potatoes should be cut as close to the same size cubes as possible so that they roast at the same time.
  2. The oven needs to be set at high heat in order for the potatoes to brown.
  3. The potatoes should be evenly spread out on the sheet pan so that the potatoes roast instead of steam. A trick that works well to separate the potato cubes evenly is to shake the pan.
  4. Place the sheet pan in the lower third of the oven. This will help the potatoes roast quickly.
  5. Be sure to add the onions and red bell pepper halfway through cooking. This will ensure that they do not burn.
  6. A sheet pan is the best pan to use for roasting the potatoes. However, you can use a cast-iron pan, baking pan, stainless steel skillet, or broiler pan.