Breakfast Potatoes || Gracefult Kitchen

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Breakfast Potatoes

Breakfast

Serve these potatoes with any breakfast spread, stuff them into a burrito, or offer them as a side for dinner.

Ingredients

2 pounds russet potatoes, cut into 1/2-inch pieces
1 large red or green bell pepper, cut into 1/2-inch pieces
1 large red onion, cut into thick slices
2 tablespoons grapeseed oil
4 clove garlic cloves, thinly sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
2 tablespoons rough-chopped tender herbs (such as Italian parsley, chives, dill or a combination, for garnish)

Description

Preheat oven to 425°F
Place potatoes, bell pepper, and red onion on a large baking sheet and drizzle with grapeseed oil. Season with salt, black pepper, and paprika. Toss until well coated. Cover baking sheet tightly with aluminum foil. Transfer to oven and roast, 15 minutes.
Remove tray from oven. Carefully remove aluminum foil. Add sliced garlic to baking sheet and gently stir to combine. Roast potatoes uncovered until golden brown and tender, 15 to 20 minutes. Top potatoes with chopped herbs and serve.