Roasted Breakfast Potatoes are the perfect accompaniment on your breakfast plate!
I adore potatoes. Potatoes are so versatile. You can have potatoes for breakfast, lunch or dinner! I especially love making a batch of roasted potatoes for breakfast. There is just something so comforting about them.
These Roasted Breakfast Potatoes are so easy to make. I used yukon gold potatoes instead of red potatoes, which are more traditional for breakfast potatoes. I always have a stash of yellow potatoes on hand, so that is what I used for this recipe. If you prefer red potatoes, use them instead.
I also kept the skins on the potatoes. The skin has added nutrition. Plus, peeling the potatoes is one less thing to do. It is a win-win! I like my potatoes on the chunky side, so I diced them on the larger side. To the potatoes, I added a diced white onion and poblano peppers. Poblano peppers are so good roasted.
These Roasted Breakfast Potatoes would be delicious served alongside vegan breakfast tacos or vegan breakfast arepas,
Craving more potato recipes? Check out my recipes for:
Vegan Dill Potato Salad
Creamy Braised Swiss Chard and Potato Tacos
Spicy Corn and Potato Chowder
Mashed Potato Enchiladas
Vegan Mashed Potatoes
Roasted Breakfast Potatoes
Ingredients
- 2 Pounds Yukon Gold Potatoes, scrubbed
- 2 Poblano Peppers, sliced into chucks
- 1 Medium White Onion, sliced into wedges
- 1 teaspoon Garlic Powder
- ¾ teaspoon Sea Salt
- Pepper to taste
- 2 Tablespoons Olive Oil
Instructions
- Preheat the oven to 425 F. Line a large cookie sheet with parchment paper. Set aside.
- Dice the potatoes into chunks, about 1 inches.
- In a large mixing bowl, add the diced potatoes, poblano pepper, onion, garlic powder, salt, pepper, and olive oil.
- Mix to evenly distribute the ingredients.
- Pour onto the prepared baking dish. Place in the oven and baking until the potatoes are golden and tender, about 40-55 minutes, stirring every 20 minutes.
XO Jeni
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