• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Cabin Diary

  • Cabin Life
    • Cabin Life
    • Cabin Resources
    • Featured Cabins
  • Decor
  • Recipes
  • Shop
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Oven Roasted Breakfast Potatoes Recipe

August 10, 2018 By The Cabin Diary Leave a Comment The Cabin Diary is a participant in the Amazon Services LLC Associates Program. If you purchase through one of our links, we may earn a commission at no cost to you.

There’s nothing more satisfying than a hearty serving of breakfast potatoes. This oven roasted breakfast potatoes recipe combines the crunch of golden-brown breakfast potatoes with a flavorful pop of peppers and a subtle spice of cayenne.

This oven roasted breakfast potatoes recipe is a crowd-favorite. It’s beloved by anyone who likes to wake up to a deliciously hot breakfast (which is everyone, right?!).

And this recipe makes enough potatoes to feed a whole family or a couple of very hungry people! There’s never any leftovers when I make it (too tasty), but if you end up with extra, these potatoes will also save well for later.

We love this oven roasted breakfast potatoes recipe at the cabin because it’s the perfect meal to start the day: filling, flavorful, and fun.

 

Oven Roasted Breakfast Potatoes Recipe

Makes: 5 – 6 servings
Prep time: 10 minutes
Cook time: 45 minutes

Ingredients:

4 pounds red potatoes, chopped into bite-sized pieces
3 cloves garlic
1 red bell pepper
1 green bell pepper
⅓ cup olive oil
½ stick butter, melted
½ teaspoon cayenne
½ teaspoon garlic pepper
1 teaspoon salt
¼ teaspoon red pepper flakes
Kosher and ground black pepper.
Optional: 4 pieces bacon, crumbled.

Instructions:

  1. Preheat the oven to 425 degrees.
  2. (Optional: cook 4 pieces of bacon until brown & crumble into small pieces. If you like a little extra crunch, sprinkle these on your potatoes just before serving them!)
  3. Chop the vegetables: dice the potatoes, peppers and onion. Mince the garlic.
  4. Add your chopped vegetables to a large bowl with seasoning: olive oil, butter, salt, garlic pepper, melted butter, red pepper flakes, cayenne, kosher salt and pepper.
  5. Bake for 20 minutes, flipping the potatoes twice.
  6. Turn oven up to 500 degrees.
  7. Bake for another 10 – 15 minutes, until potatoes are golden brown and crispy.

 

oven roasted breakfast potatoes

 

Looking for more recipes like this? Check out our Cabin Cooking series here.

 

Filed Under: Recipes

Previous Post: « 5 Must-Haves for Baby’s First 3 Months
Next Post: Huckleberry Muffins Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

WELCOME!

The Cabin Diary is your resource for all things inspired by cabin living.

Whether you live in a cabin or dream of moving to one, we’re here to give you inspiration, resources, and community.

LET’S CONNECT

  • Email
  • Facebook
  • Instagram
  • Pinterest

POST CATEGORIES

HEY THERE!

I’m Megan! I love to share fresh, plant-based recipes from our little log cabin in Jackson Hole, WY.

LOOKING FOR SOMETHING? SEARCH HERE:

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

TheCabinDiary.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

  • Contact
  • Privacy Policy
  • About The Cabin Diary

Copyright © 2023 The Cabin Diary on the Foodie Pro Theme