Hamdi Saidani This Pioneer Woman Breakfast Potatoes recipe is a crispy and hearty recipe, which is made with red potatoes and bell peppers. It’s the perfect side dish for a big brunch, ready in about 55 minutes.
Pioneer Woman Breakfast Potatoes Ingredients
- 1 bag (5 Pounds) Red Potatoes, Cut Into Chunks
- 4 cloves Garlic, Minced
- 1 whole Onion, Peeled And Roughly Chopped
- 2 whole Green Bell Pepper, Seeded And Roughly Chopped
- 2 whole Red Bell Pepper, Seeded And Roughly Chopped
- 1/4 cup Olive Oil
- 1/2 stick Butter, Melted
- 1 tsp. Seasoned Salt
- 1/2 tsp. Cayenne Pepper
- Kosher Salt And Freshly Ground Black Pepper
How To Make Pioneer Woman Breakfast Potatoes
- Prep the oven and vegetables: Preheat the oven to 425°F. In a very large bowl, combine the chunked potatoes, minced garlic, chopped onion, and chopped green and red bell peppers.
- Toss and season: Drizzle the olive oil and melted butter over the vegetable mixture. Sprinkle with the seasoned salt, cayenne pepper, and a generous amount of kosher salt and black pepper. Toss everything together until the potatoes and vegetables are evenly coated.
- First roast: Spread the potato mixture evenly across two large, rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pans twice during this time to ensure even cooking.
- Second roast until crispy: Increase the oven temperature to 500°F. Continue to bake for another 15 to 20 minutes, tossing the potatoes twice, until they are crisp and nicely browned on the edges.
- Finish and serve: Remove from the oven and sprinkle with a little more salt and pepper to taste before serving hot.
Recipe Tips
- How do you get the potatoes extra crispy? The two-step roasting process is key. The initial bake at 425°F cooks the potatoes through, while the final blast at 500°F is what creates that irresistible crispy, browned exterior. Also, don’t overcrowd the pans!
- What’s the best way to cut the potatoes? For even cooking, try to cut the potatoes into uniform chunks, about 1 to 1.5 inches in size. This ensures that all the pieces will be perfectly tender and crispy at the same time.
- Can I use a different type of potato? Yes. While red potatoes are great because they hold their shape, Yukon Gold potatoes would also be a delicious substitute in this recipe.
- Can I prep this dish ahead of time? To save time in the morning, you can chop all the vegetables (potatoes, onions, peppers) the day before. Store the chopped potatoes in a bowl of cold water in the fridge to prevent them from browning. Drain and dry them thoroughly before tossing with the other ingredients.
What To Serve With Breakfast Potatoes
These potatoes are the ultimate side dish for a big breakfast or brunch spread. They pair perfectly with:
- Scrambled or Fried Eggs
- Crispy Bacon or Sausage Patties
- A fresh Fruit Salad
- Biscuits and Gravy
How To Store Breakfast Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results and to regain some of the crispiness, reheat the potatoes on a baking sheet in a 400°F oven for 10-15 minutes.
Breakfast Potatoes Nutrition Facts
- Serving: 1/12th of recipe
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 13g
- Saturated Fat: 5g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use two baking sheets?
Yes, it’s highly recommended. Spreading the potatoes out over two pans gives them enough space to roast properly. If you overcrowd them onto a single pan, the vegetables will steam instead of roast and you won’t get those delicious crispy edges.
Can I add other vegetables or seasonings?
Absolutely. This is a great base recipe. You could add sliced mushrooms, jalapeños for some heat, or a sprinkle of smoked paprika for a smokier flavor.
Is it necessary to increase the oven temperature at the end?
Yes, this final blast of high heat is the secret to getting the potatoes really crisp and brown. Don’t skip this step if you’re looking for that perfect roasted texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Hash Brown Potato Casserole Recipe
- Pioneer Woman Sweet Potato Casserole with Marshmallows Recipe
- Pioneer Woman Ham and Potato Casserole Recipe
Pioneer Woman Breakfast Potatoes Recipe
Description
A big-batch of hearty roasted red potatoes tossed with colorful bell peppers, onions, and garlic for a perfectly crispy and flavorful brunch side dish.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss the potatoes, garlic, onion, and bell peppers with olive oil, melted butter, and all the seasonings.
- Spread the mixture evenly across two rimmed baking sheets.
- Bake for 20-25 minutes, shaking the pans a couple of times.
- Increase the oven heat to 500°F.
- Bake for another 15-20 minutes, tossing, until the potatoes are crisp and brown.
- Season with a little more salt and pepper before serving.
Notes
- u003cliu003eUsing two baking sheets is essential to prevent overcrowding, which allows the potatoes to roast and get crispy instead of steaming.u003c/liu003eu003cliu003eCut the potatoes into uniform 1- to 1.5-inch chunks to ensure they all cook at the same rate.u003c/liu003eu003cliu003eThe final high-heat blast at 500°F is the key to achieving the best crispy texture.u003c/liu003e
