45 min.
Preparation time
Course Type:
Appetizers, Breakfast, Side Dishes, Gluten Free Dishes, Vegan Dishes, Peppers,
Crispy Breakfast Potatoes
Crispy breakfast potatoes, tossed with shallot rings and roasted mini sweet peppers, are the perfect accompaniment to any breakfast spread.
This recipe contains:
Mini Sweet Peppers
Ingredients:
1 ½ pounds baby potatoes, quartered
1 package (1 pound) NatureSweet mini sweet peppers*
5 medium shallots, peeled and sliced into rings
⅓ cup extra virgin olive oil
½ tablespoon Italian seasoning
Salt & pepper, to taste
*Remove the green stems before roasting, or roast them whole and pop the stems off as you enjoy the breakfast potatoes!
Instructions:
Preheat the oven to 375 degrees.
On a large baking sheet, add baby potatoes, mini sweet peppers, shallots, olive oil, Italian seasoning, and salt and pepper. Toss and spread out in a single layer.
Roast for 30-35 minutes. If you prefer crispier potatoes, at 30 minutes, remove peppers from the baking sheet. Place potatoes and shallots back in the oven and broil them for 3-5 more minutes until extra crispy.
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