| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 pounds red potatoes, roughly chopped/diced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/4 cup olive oil
- 1/2 stick butter, melted
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
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.
- Bake for 20 to 25 minutes, shaking the pan twice.
- Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.
- Sprinkle with a little more salt and pepper before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 328 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 15 mg |
| Sodium | 802 mg |
Reviews
I decided to go all out for an at-home brunch and saw this recipe. Boy am I glad I did, just delicious. The only change was I didn’t cook it quite as long at the top temperature because my oven takes forever to preheat and the potatoes were perfectly crispy before I got to 500*. I paired this with eggs Benedict and my husband said it was the best breakfast he’d ever had.
Ingredients listed are different than the video except for the amount of potatoes? I cannot review until I decide how to adjust the amounts……I think I will just decrease the amount of potatoes for Trial 1.
I have roasted potatoes for meals, however, they have never gotten this surprising response from my family. Made these for Mothers’ Day brunch and everyone commented on how good they were and requested them for future brunches. I wish I’d made more. Thanks!!!
I agree with most of the reviewers that these are the best breakfast potatoes, although I made them for dinner to go with Salisbury steaks and gravy. Followed the recipe with only 2 very slight variations…I added a pinch of smoked paprika, and I cooked them on a cast iron skillet on the stovetop. Doing it on the stovetop allowed me to keep an eye on the onion and pepper so they wouldn’t burn. Outstanding, Ree!
Seasoning was delicious and a perfect amount for a crowd which i could always count on ree for!
These are superior breakfast potatoes. You can use this as a template for the ingredients you enjoy more, and it will come out the same. For instance, I like to pre-roast a poblano, peel and dice, then add in the last step at 500F.
Some other things I like to vary:
Use Sunflower & Red Palm oil instead of Olive
Bacon fat instead of butter
Various types of pototoes work and create a wildly different taste
Cheese in the last few minutes
Great recipe.
Red
I made these for dinner and they were great. I will make them again for Easter brunch. I followed the video instructions exactly except that I cut my veggies up a little smaller. Just personal preference. Yum yum!
Forget the 500, burns all the onions and peppers
I can’t believe I didn’t review these earlier- these take a little time in the oven (minimal prep time) but they are SO worth it. Cook them at the temp and time as directed in the recipe and you won’t be disappointed. The texture is phenomenal! I use baby red potatoes when I make this.