I 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.
(Name that movie.)
I throw a lot when I cook. Have you ever noticed that?
Or scrambled eggs and bacon.
Or fried chicken!
Or roasted chicken.
Here’s the handy dandy printable!
Best Breakfast Potatoes Ever
Prep Time: 15 Minutes
Cook Time: 45 Minutes
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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