Breakfast Potatoes (easy, sheet pan)
Breakfast potatoes made on a sheet pan are a super delicious breakfast to make on a weekend or to meal prep and eat all week. And you can enjoy them for breakfast, lunch or dinner.
Ingredients
- 1.5 pounds potatoes any type - I used a combination of sweet, red and yellow potatoes
- 1 bell peppers any color, but I recommend the sweeter ones, like red, orange or yellow
- 1/2 onion (I prefer sweet yellow onions or Vidalias)
- 2 Tablespoons avocado oil (or other oil with high smoke point)
- 1/2 teaspoon garlic powder
- salt and pepper (about 1/2 teaspoon salt, 1/4 teaspoon pepper)
Instructions
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Preheated oven to 425 degrees.
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Line a baking sheet with parchment paper.
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Add all veggies to the pan, and drizzle oil on top, sprinkle garlic powder, salt and pepper.
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Toss with hands to evenly coat, and rearrange to spread everything back out evenly.
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Cook for 40 minutes, tossing everything once or twice during cooking.
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Toss or shake one more time if desired, and then crank up your oven to broil for the final few minutes until crispy (about 2 extra minutes).
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Carefully remove from oven.
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Garnish with fresh herbs if you want to pretty things up and take it to the next level. Suggestions: parsley, dill, thyme.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.