Quick and easy sheet pan Breakfast Potatoes! Using 6 simple ingredients, what an easy way to whip up some tasty, crispy potatoes. I know the title is breakfast potatoes, but you can enjoy these any time day or night!!!
- 2 lbs baby red potatoes, cut into 1 inch wedges (this was 7 potatoes for me)
- 1 yellow onion, diced
- 1 green or red bell pepper, diced
- 1 TBSP olive oil
- 1 tsp garlic powder, optional
- 1/2 tsp salt – or to taste
- 1/2 tsp black pepper – or to taste
Heat over to 425 F
Wash and cut potatoes into 1 1/2 inch wedges. Dice the pepper and onion. Place ALL ingredients onto a large bowl and mix well.
Place potato mixture onto a parchment lined cookie sheet and bake in over for 30 minutes, stirring half way through.
After done baking for 30 minutes, check for desired crispness, put back into oven on high broil for up to 5 minutes to crisp up. Check oven often, broil can burn quickly!
Serve and enjoy!!!
You can cut the potatoes into smaller cubes if using for breakfast burrito. Just reduce baking time by 5 minutes.
These will keep will in fridge for up to 5 days and in freezer for up to 3 months.
Please remember to PIN this recipe for quick and easy reference!
- Category: side dish
- Method: easy
- Cuisine: vegan
Keywords: quick and easy sheet pan breakfast potatoes