Recipe Background
Getting the best breakfast potatoes served up can be a real stressor. Sheet Pan Breakfast Potatoes simplifies the process of making this savory breakfast side so you can focus on eating instead of cooking! Simply throw the potatoes together with some fresh veggies and garlic flavorings, spread them on a baking sheet, and bake until crispy on the outside and fluffy on the inside. Ta-da! Sheet Pan Breakfast Potatoes are hot and ready to eat with your favorite breakfast! Make sure you prepare enough though because it'll be hard to stop eating them once you start.
Getting the best breakfast potatoes served up can be a real stressor. Sheet Pan Breakfast Potatoes simplifies the process of making this savory breakfast side so you can focus on eating instead of cooking! Simply throw the potatoes together with some fresh veggies and garlic flavorings, spread them on a baking sheet, and bake until crispy on the outside and fluffy on the inside. Ta-da! Sheet Pan Breakfast Potatoes are hot and ready to eat with your favorite breakfast! Make sure you prepare enough though because it'll be hard to stop eating them once you start.
Ingredients
- 2 pounds baby red potatoes
- 1 medium yellow onion diced
- 1 medium bell pepper diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
Directions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Cut the potatoes into 1-1/2-inch wedges.
- Place the wedges in a large bowl with the onion and bell pepper.
- Add the olive oil, garlic powder, salt, and pepper, mixing well.
- Place the mixture onto the prepared baking sheet.
- Roast, stirring halfway through, until the potatoes are tender, about 30 minutes.
- Turn on the broiler and broil until crispy, keeping a close eye on it to prevent burning, about 2-5 minutes.
- Serve hot.
×
