Sheet Pan Breakfast Potatoes
Crispy roasted baby potatoes with bell peppers and onions, perfect for a comforting breakfast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup bell peppers, diced
- 1 cup onion, diced
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the halved baby potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Spread the seasoned potatoes in a single layer on a sheet pan.
- Add the diced bell peppers and onion around the potatoes.
- Bake for 25-30 minutes or until the potatoes are golden and tender, stirring halfway through.
- Garnish with fresh herbs if desired before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/sheet-pan-breakfast-potatoes/