Crispy Oven-Roasted Breakfast Potatoes

1. 1

   In a large pot over high heat, combine water, 4 1/2 teaspoons kosher salt, and baking soda and bring to a boil. Add the potatoes, reduce to a simmer, and cook until just barely tender, 10 to 12 minutes. Drain and let stand for 30 seconds.

2. 2

   Meanwhile, whisk olive oil, garlic powder, onion powder, paprika, ground pepper, and cayenne together in a large mixing bowl.

3. 3

   Transfer the potatoes to the bowl with the seasoned oil and toss with a spatula until they are evenly coated and the surfaces are slightly roughened.

4. 4

   Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

5. 5

   Spread the potatoes out on the prepared baking sheet and smear any excess mashed potato bits from the bowl over the tops of the potatoes. Season with a pinch of salt.

6. 6

   Roast in the preheated oven until the potatoes are browned and the edges are very crispy, 45 to 60 minutes. For best results, turn the potatoes every 15 to 20 minutes until done.

7. 7

   Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, peppers, and salt, and cook, stirring, until the onions are soft and translucent and the peppers have softened and sweetened, about 5 minutes. Turn off the heat and stir in the green onions to cook from the residual heat.

8. 8

   Serve hot, topped with the sautéed onions and peppers.

• Calories 326.55 kcal Moderate
• Protein 5.74 g Moderate
• Carbs 57.97 g Moderate
• Total Fat 9.59 g Moderate
• Saturated Fat 1.4 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 1437.11 mg High
• Fiber 7.77 g Good Source
• Sugar 18.76 g High
• Added Sugar 14.91 g High
• Calcium 80.31 mg Low Source
• Iron 2.24 mg Moderate
• Potassium 516.98 mg Moderate
• Vitamin A 1064.91 mcg_rae Good Source
• Vitamin C 340.76 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅