Crispy Breakfast Potatoes With Peppers and Onions
Make crispy breakfast potatoes with peppers and onions using pantry spices and two sheet pans. A hearty, colorful side for weekend brunch or meal prep.
By Nora Bellweather ·
Recipe
Crispy Breakfast Potatoes With Peppers and Onions
By Nora Bellweather · American
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Level
- Easy
Ingredients
- 1½ lb Yukon Gold potatoes, scrubbed and thoroughly dried
- 1 large red bell pepper, seeded
- 1 medium yellow onion, peeled
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- ¾ tsp garlic powder
- ¾ tsp fine salt, divided
- ¼ tsp ground black pepper
- 2 tbsp chopped fresh flat-leaf parsley
Method
- 1
Preheat the oven to 450°F with racks in the upper and lower thirds. Set out two unlined, rimmed metal sheet pans, approximately 13 by 18 inches each.
- 2
Cut the potatoes into 1/2-inch cubes, the bell pepper into 1/2-inch-wide strips, and the onion into 1/2-inch wedges. Separate the onion wedges into a few layers.
- 3
Toss the potatoes with 2 tablespoons olive oil, the smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper on one sheet pan. Spread them into a single layer with space between pieces and flat cut sides against the metal.
- 4
Roast the potatoes on the upper rack for 20 minutes without stirring, until their undersides begin to turn golden.
- 5
Toss the pepper and onion with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt on the second sheet pan. Spread them into a single layer.
- 6
Turn the potatoes with a thin metal spatula, keeping them spread out on their pan.
- 7
Place the pepper-and-onion pan on the lower rack, leaving the potatoes on the upper rack, and roast both pans for 12 minutes.
- 8
Turn the peppers and onions, then swap the pans between the upper and lower racks and rotate each pan front to back.
- 9
Roast for another 10–13 minutes, until the potatoes have deeply golden edges and a fork slides easily into their centers, and the peppers and onions are tender with browned edges. Remove either pan early if its contents are ready.
- 10
Combine the potatoes, peppers, and onions in a serving bowl and toss with the parsley. Serve immediately.
The story behind it
Golden potatoes, browned peppers, and tender onions make a breakfast side worth getting up for. Two sheet pans give the vegetables room to roast instead of steam. Serve them with tofu scramble, tuck them into breakfast burritos, or eat them straight from a bowl.
Room on the Pan Makes the Difference
Crispy breakfast potatoes need direct contact with a hot metal pan and enough space for moisture to escape. Roasting the peppers and onions separately keeps their juices from softening the potatoes. The vegetables join everything at the end, so you get browned potato edges alongside tender strips of pepper and onion.
Dry the potatoes thoroughly after washing. Water clinging to the surface delays browning. Cut them into fairly even, 1/2-inch pieces so the centers soften before the outsides get too dark. A thin metal spatula helps lift the browned crust without leaving it stuck to the pan.
Ingredient Swaps and Serving Ideas
- Potatoes: Yukon Gold potatoes hold their shape and develop golden edges. Russets also work and have a fluffier center. Their skins can stay on if scrubbed well.
- Peppers: Red, yellow, or orange bell peppers all work. Green peppers bring a less sweet flavor and can be used in the same amount.
- Onions: Yellow onions brown nicely, but red or white onions are suitable substitutes.
- Seasonings: Regular paprika can replace smoked paprika. For heat, add a pinch of cayenne to the potato seasoning.
Serve these potatoes with tofu scramble, sliced avocado, or warmed black beans. They also make a sturdy filling for breakfast tacos. Add salsa just before eating rather than tossing it through the whole batch, which would soften the browned surfaces.
Make-Ahead and Storage
Cut the peppers and onions up to two days ahead and refrigerate them in a covered container. For the driest potato surfaces, cut the potatoes shortly before cooking. Refrigerate cooked leftovers within two hours and use within four days.
Reheat leftovers on a metal sheet pan at 425°F for 10–15 minutes, spreading them out rather than piling them together. A microwave will warm them, but the edges will soften. Freeze cooled portions for up to two months; expect a softer texture after thawing.
Frequently Asked Questions
Do I need to peel the potatoes?
No. Thin potato skins roast well and save prep time. Remove any green areas or sprouts before cutting.
Why are my potatoes pale?
The pan may be crowded, the potatoes may have been wet, or the oven may not have fully preheated. Give the pieces space and allow a few extra minutes if needed.
Can I use parchment paper?
A bare, lightly oiled metal pan gives stronger browning. If using parchment, check that its temperature rating allows 450°F and expect slightly less color underneath.
Can I halve the recipe?
Yes. Keep the potatoes and vegetables on separate small metal pans and start checking a few minutes early. The oven temperature stays the same.
Bring the potatoes to the table right after tossing them with the peppers and onions. Keep salsa or hot sauce on the side so everyone can finish their own serving.
