This easy and delicious recipe for Pioneer Woman Breakfast Potatoes is perfect for a quick and satisfying meal. Packed with crispy, golden potatoes, sweet bell peppers, and savory garlic, it’s a simple dish you can customize with whatever veggies or seasonings you have on hand!
Ingredients Needed
- 1 bag (5 pounds) Red Potatoes, cut into chunks
- 4 cloves Garlic, minced
- 1 Onion, peeled and roughly chopped
- 2 Green Bell Peppers, seeded and roughly chopped
- 2 Red Bell Peppers, seeded and roughly chopped
- 1/4 cup Olive Oil
- 1/2 stick Butter, melted
- 1 tsp. Seasoned Salt
- 1/2 tsp. Cayenne Pepper
- Kosher Salt and Freshly Ground Black Pepper, to taste
How To Make Breakfast Potatoes
- Preheat the oven: Preheat your oven to 425°F.
- Toss the vegetables and seasonings: In a large bowl, combine the red potatoes, garlic, onion, green and red bell peppers, olive oil, melted butter, seasoned salt, cayenne pepper, and a pinch of kosher salt and black pepper. Toss everything together until evenly coated.
- Bake at 425°F: Spread the mixture evenly onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pans halfway through for even cooking.
- Increase temperature to 500°F: After 20 to 25 minutes, raise the oven temperature to 500°F and bake for an additional 15 to 20 minutes until the potatoes are golden, crispy, and browned, tossing twice during baking.
- Season and serve: Once done, sprinkle with a little more kosher salt and freshly ground black pepper before serving.
Recipe Tips
- Cut potatoes evenly: Make sure the potato chunks are the same size to ensure they cook evenly and become perfectly crispy.
- Toss well with oil and seasoning: Coat the potatoes and vegetables evenly with olive oil and seasonings for the best flavor and crispness.
- Shake the pans: During baking, shake the pans twice to prevent the potatoes from sticking and ensure they cook evenly.
- Increase heat for extra crispiness: After 25 minutes at 425°F, raise the heat to 500°F to get the potatoes crispy and golden brown.
- Add extra seasoning at the end: Taste and add a little more salt and pepper after baking to enhance the flavors before serving.
How To Store Leftovers
- Refrigerate: Put leftovers breakfast potatoes in an airtight container and store in the fridge for up to 3 days.
- Freeze: Put leftovers breakfast potatoes in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and bake at 400°F until hot and crispy.
- Reheating: Reheat breakfast potatoes by baking at 400°F for 5 minutes or in a skillet on medium heat until crispy.
Nutrition Facts
- Calories: 184.5
- Total Fat: 10.9g
- Saturated Fat: 2.5g
- Cholesterol: 8mg
- Sodium: 296mg
- Potassium: 600mg
- Total Carbohydrate: 20.3g
- Dietary Fiber: 3g
- Sugars: 3.2g
- Protein: 1.8g
More Pioneer Woman Recipes:
Pioneer Woman Breakfast Potatoes
Description
This easy and delicious recipe for Pioneer Woman Breakfast Potatoes is perfect for a quick and satisfying meal. Packed with crispy, golden potatoes, sweet bell peppers, and savory garlic, it’s a simple dish you can customize with whatever veggies or seasonings you have on hand!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 425°F.
- Toss the vegetables and seasonings: In a large bowl, combine the red potatoes, garlic, onion, green and red bell peppers, olive oil, melted butter, seasoned salt, cayenne pepper, and a pinch of kosher salt and black pepper. Toss everything together until evenly coated.
- Bake at 425°F: Spread the mixture evenly onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pans halfway through for even cooking.
- Increase temperature to 500°F: After 20 to 25 minutes, raise the oven temperature to 500°F and bake for an additional 15 to 20 minutes until the potatoes are golden, crispy, and browned, tossing twice during baking.
- Season and serve: Once done, sprinkle with a little more kosher salt and freshly ground black pepper before serving.
Notes
- Cut potatoes evenly: Make sure the potato chunks are the same size to ensure they cook evenly and become perfectly crispy.
- Toss well with oil and seasoning: Coat the potatoes and vegetables evenly with olive oil and seasonings for the best flavor and crispness.
- Shake the pans: During baking, shake the pans twice to prevent the potatoes from sticking and ensure they cook evenly.
- Increase heat for extra crispiness: After 25 minutes at 425°F, raise the heat to 500°F to get the potatoes crispy and golden brown.
- Add extra seasoning at the end: Taste and add a little more salt and pepper after baking to enhance the flavors before serving.
Pioneer Woman Breakfast Potatoes