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Oven Roasted Breakfast Potatoes

Valerie
  • 50 minutes
  • Serves 8 to 10

INGREDIENTS

2 1/4

to 2-1/2 pounds Yukon Gold potatoes (scrubbed clean and cut into small chunks (don't peel))

1 tsp

minced garlic

1 cup

diced white or yellow onion

1

green bell pepper (diced)

1

red bell pepper (diced)

1 tbsp

butter (melted)

2 tbsp

olive oil

1 tsp

all-purpose seasoning blend (like Lawry's)

1/4 tsp

cayenne pepper

salt and fresh ground black pepper (to taste)