I have been experimenting with breakfast potatoes quite a bit lately. I’ve tried frying them, cooking them on a skillet, and baking, and I have to say these are best and easiest of them all! They are perfectly crisp on the outside but still soft on the inside. The perfect amount of spice and salt rounds them off perfectly. Plus they are SO easy to make. A little bit of chopping, slicing and dicing, then throw them in the oven for 40 minutes and voila! They are perfect and ready to be served.
I like to make these for brunch parties of all sizes, whether it is a large party of 10 or more or a more intimate gathering. They are always a crowd pleaser. I made similar potatoes on a skillet for a brunch party a few weeks ago, but I found that baking them just streamlines your party prep process and allows you to focus on other details rather than needing to babysit them on the stove. Plus it leaves some stove space available if you are making pancakes or eggs or anything that requires a skillet.
Start by preheating your oven to 400 degrees fahrenheit and line a rimmed baking sheet with parchment paper.
Wash and chop two pounds of red russet potatoes. I like them to be a little big larger in size…usually about 1 inch by 1 inch, but you can make them smaller if you want…just make sure to reduce the bake time slightly. Place all your cut potatoes in a large bowl.
Make about 5 slices of bacon (depending on your love for bacon!), and while this is in process, start chopping your veggies and combine in a medium size bowl. Combine all the spices in a small bowl and set aside. Remove the bacon from the stove and allow to cool.
Once the bacon is cool, crumble into small pieces and add to the large bowl of potatoes. Add the vegetables and spices to the same bowl. Use large tongs or your hands to toss. Drizzle olive oil over your mixture and mix once again, ensuring all potatoes are evenly dressed.
Evenly distribute the potatoes on the baking sheet and cook for 40 minutes until tender. Serve immediately and enjoy!
*If you want to save time in the morning and prepare the night before, pre cut your vegetables and place in a ziplock bag in the refrigerator. You can also pre mix your spices, so you are ready to just add both to the potatoes in the morning!
- 3 lbs of red-skin potatoes
- 5 slices of bacon
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow onion, diced
- 3 tbs of olive oil
- 1 tsp of thyme
- 3 tbs of fresh rosemary, thinly sliced
- 2 tsp of paprika (divided)
- 2 tsp of black pepper
- 1 1/2 tsp of Himalayan salt
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Wash and chop potatoes into 1 inch cubes and combine in a large bowl. Set aside.
- Cook bacon slices in a skillet on medium to high heat. Cook until slightly crispy. Remove from the skillet and allow to cool. Once cool, crumble bacon slices and add to the large bowl with the potatoes.
- Thinly chop the bell peppers and onions and combine with the potatoes.
- In a small bowl, combine the thyme, rosemary, paprika (1 tsp), black pepper, and salt. Mix thoroughly and add the spice mixture to the potatoes.
- Add the olive oil to the potatoes, vegetables, and spices, and toss until fully combined.
- Arrange the potatoes on the baking sheet. Bake for 40 minutes, tossing halfway through, until the potatoes are soft on the inside and slightly crispy on the outside.
- Sprinkle the remaining 1 tsp of paprika on the potatoes and serve warm!
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