CookGo
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Crispy Oven-Roasted Breakfast Potatoes

Cost $10, save $15

Source: Recommended by CookGo

  • 60 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Potatoes

    • 2 1/4 pounds Yukon Gold potatoes

  • Liquids

    • 6 cups water
    • 3 tablespoons olive oil
    • 2 tablespoons olive oil

  • Seasonings

    • 🧂 4 1/2 teaspoons kosher salt
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon onion powder
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon black pepper

  • Vegetables

    • 🧅 3/4 cup red onion
    • 1/2 cup peppers
    • 1/3 cup green onions

STEPS

1

Combine water, kosher salt, and baking soda in a pot over high heat and bring to boil. Add potatoes, simmer, and cook until barely tender for 10-12 minutes. Drain and let sit for 30 seconds.

2

Whisk olive oil, garlic powder, onion powder, paprika, and black pepper in a mixing bowl.

3

Transfer the potatoes into the bowl of seasoned oil and coat evenly, roughening up the surface slightly.

4

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

5

Spread potatoes on the prepared baking sheet, smear mashed bits on top, and season with a pinch of salt.

6

Roast potatoes at 450°F for 45-60 minutes, turning them over every 15-20 minutes until crispy and browned.

7

Heat olive oil in a skillet over medium heat. Add onions, peppers, and salt, cooking until soft and sweetened (~5 minutes). Stir green onions in using residual heat.

8

Serve the potatoes hot, topped with sautéed onions and peppers.

NUTRIENTS

Per 1 serving

🔥

414

Calories

  • 7g
    Protein
  • 60g
    Carbs
  • 17g
    Fats

đź’ˇ Tips

Make sure to roughen up the surface of the potatoes for extra crispiness.Turn potatoes frequently during roasting to ensure even crispiness.Use smoked paprika for added depth of flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.