Name: Roasted Breakfast Potatoes and Veggies
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: american
Ingredients: 1 1/2 pounds baby red potatoes, diced (about 1/2″); 1 yellow bell pepper, cut into large dice; 1 red bell pepper, cut into large dice; 1/2 onion (I prefer red or sweet onions), cut into large dice; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp chili powder; 1/2 tsp salt; 1/4 tsp pepper; 2 Tbsp fresh dill* (can sub rosemary, basil, or cilantro); 2 Tbsp olive oil

Ingredients

Scale

1 1/2 pounds baby red potatoes, diced (about 1/2″)
1 yellow bell pepper, cut into large dice
1 red bell pepper, cut into large dice
1/2 onion (I prefer red or sweet onions), cut into large dice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
2 Tbsp fresh dill* (can sub rosemary, basil, or cilantro)
2 Tbsp olive oil

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Instructions

Preheat oven to 400 degrees F.
In a large bowl, combine potatoes, bell peppers, and onion. Sprinkle seasonings and fresh herbs over veggie mixture. Drizzle with olive oil and stir to coat.
Place mixture on a baking sheet and roast at 400 degrees for 45-60 minutes (or until veggies are tender and cooked through), stirring halfway through the cooking time.
For a crispier finish, divide mixture between two baking sheets.

Notes

*If you don’t have fresh herbs on hand, feel free to use dried herbs. You’ll use 1/3 the amount, so instead of 2 Tbsp fresh herbs, you’d use 2 tsp dried.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: side dish, breakfast
Method: roasting, oven
Cuisine: american

Keywords: roasted potatoes, roasted breakfast potatoes, breakfast potatoes, breakfast potatoes and veggies,