potatoesI shared this recipe with you a couple of weeks ago in stripped-down, printable form, but I’m just now getting around to doing the step-by-step for you. And everybody knows that a recipe that isn’t accompanied by 10,447 photos of every single step of the preparation and cooking process isn’t even a recipe at all.

So until I took the photos of the process yesterday, these potatoes actually didn’t even exist. I thought they existed all those times I made them for my family and they ate them and told me how much they like them, but little did they know they were just eating air.

I always wondered why these potatoes made them burp so much.

Sorry. I’m in a weird mood this morning.


Breakfast PotatoesYou need red potatoes, onions, garlic, and bell peppers. Any color will do ya.




Breakfast PotatoesSlice the potatoes in half.




Breakfast PotatoesLay the potato halves face down…




Breakfast PotatoesSlice them in half again…




Breakfast PotatoesThen slice them in the other direction into chunks.




Breakfast PotatoesKeep going until you have a big ol’ pile of po-ta-toes! (Boil ‘em, mash ‘em, stick ‘em in a stew!)

(Name that movie.)




Breakfast PotatoesThrow ‘em in a big bowl.




Breakfast PotatoesNow peel a couple of onions and slice them in half.




Breakfast PotatoesSlice each of the halves in half…




Breakfast PotatoesAnd slice ‘em in the other direction into chunks.




Breakfast PotatoesLop off the top and bottom of a couple of green bell peppers. Cut chunks of the good stuff around the stem, and pull out the innards.




Breakfast PotatoesSlice into big strips, then cut the strips into chunks.




Breakfast PotatoesAnd throw them in.




Breakfast PotatoesDo the same with a couple of red bell peppers: Cut into large chunks…




Breakfast PotatoesAnd throw it in.




Breakfast PotatoesThen grab a few garlic cloves…




Breakfast PotatoesMince them up…




Breakfast PotatoesAnd throw them in.

I throw a lot when I cook. Have you ever noticed that?




Breakfast PotatoesNow, drizzle in a little olive oil…




Breakfast PotatoesThen put a half a stick of butter into a microwave-safe dish…




Breakfast PotatoesNuke it till it’s melted…




Breakfast PotatoesAnd drizzle it on in, too. The combo of olive oil and butter is luscious and fabuloso and gives me reason to live.




Breakfast PotatoesNext, sprinkle in some salt…




Breakfast PotatoesSome seasoned salt…




Breakfast PotatoesBlack pepper…




Breakfast PotatoesAnd cayenne pepper for a little BADA-BING!




Breakfast PotatoesUse your hands to toss it all around until it’s all mixed together.




Breakfast PotatoesThen pour it onto two separate rimmed baking sheets.




Breakfast Potatoes(Note: You can, like, totally cut this recipe in half if you don’t have a houseful of cowboys and cowgirls to feed.)




Breakfast PotatoesNow just throw the pans into a 425-degree oven for 25 minutes.




Breakfast PotatoesA couple of times, pull the pan out a bit and use a spatula to toss the potatoes around.




Breakfast PotatoesAfter 25 minutes, crank up the temperature to 500! We’re about to have a little fun here.




Breakfast PotatoesRoast the potatoes at 500 for a good 15 to 20 minutes, tossing it a couple of times, until the taters are nice and golden with little dark bits here and there.




Breakfast PotatoesUm. Yum?




Breakfast PotatoesServe them up with a big, juicy steak!

Or scrambled eggs and bacon.

Or fried chicken!

Or roasted chicken.

Or pancakes.

Or ham.




Breakfast PotatoesJust serve them. Serve them soon!




Breakfast PotatoesYou’ll love, love, love these. They’re simple, easy, and oh so flavorful.

Here’s the handy dandy printable!

Best Breakfast Potatoes Ever

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 12

Print Recipe

1 bag (5 Pounds) Red Potatoes, Cut Into Chunks4 cloves Garlic, Minced1 whole Onion, Peeled And Roughly Chopped2 whole Green Bell Pepper, Seeded And Roughly Chopped2 whole Red Bell Pepper, Seeded And Roughly Chopped1/4 cup Olive Oil1/2 stick Butter, Melted1 teaspoon Seasoned Salt1/2 teaspoon Cayenne Pepper Kosher Salt And Freshly Ground Black Pepper Preparation Instructions

Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.

Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.

Sprinkle with a little more salt and pepper before serving.

Posted by Ree on August 26 2013

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Published on August 26, 2013 02:11 • 244 views

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