Description
Crispy and flavor-packed breakfast potatoes to help you start your day off right! This recipe is the perfect way to use up any extra potatoes you’ve got lying around and change things up in the morning. Did I mention they are oil-free, oven roasted, and ready in about 30 minutes?
Ingredients
- 3 medium (about 1 lb.) Yukon gold potatoes, diced small
- 1 small onion, sliced into strips
- 1 large bell pepper, sliced into strips
- 1 tablespoon pure maple syrup
- 1/2 teaspoon dry parsley
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon sea salt, or to taste
- Freshly ground black pepper
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Add all of the ingredients into a large bowl and toss well to evenly coat. Distribute the mixture in a single layer on the lined baking sheet and place into the oven for 30 minutes, or until the potatoes are cooked through, mixing halfway through. Cool before serving.
Notes
- If you would like to cut the potatoes into larger pieces, you will need to increase the cooking time to ensure that they cook through.
- If you would like to double this recipe, prepare two baking sheets. Bake as the directions say above but swap the position of the pans on the oven racks once or twice to ensure that they cook evenly and do not burn on the top or bottom.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Vegan, American