These crispy sheet-pan roasted potatoes (and peppers and onions) make for an easy breakfast/brunch or dinner side dish. I served them with scrambled eggs, bacon, and toast, ketchup on the side. They’d also make a great base for a breakfast burrito (with scrambled eggs, cheese, salsa, etc. wrapped in a tortilla) or a hash (add meat/herbs/veggies and top with a fried egg).

Our current home has a convection oven and I’ve began using it nonstop lately for roasting veggies. You have to be careful because it cooks things hotter and faster (so I usually reduce the temp by 25 degrees) but it’s awesome because it results in extra crispy edges! Perfect for any potatoes (especially sweet potato fries). So if your oven has convection capabilities, I recommend using it here.

Sheet-Pan Roasted Breakfast Potatoes (Home Fries)

INGREDIENTS

2 lbs. red potatoes, diced (or another potato such as Yukon or Russet)
1/2 yellow or red onion, diced
1/2 large red bell pepper, diced (or yellow/orange/green bell pepper)
2 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. paprika
freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 425 F. (I baked mine on convection at 400 F which I recommend for getting them extra crisp!)
2. Place the potatoes, onion, and red pepper on a large baking sheet. (I line mine with parchment or foil for less mess.) Drizzle with olive oil and sprinkle with seasonings (garlic powder, salt, and paprika) and toss until vegetables are well coated. Season with freshly ground black pepper, to taste.
3. Place the pan in the preheated oven and roast until potatoes are crispy, 30- 45 minutes. (Mine only took about 25-30 minutes with the oven on convection.) Serve warm.

Serves 4.

(Adapted from Two Peas and Their Pod)