Potatoes are my favorite breakfast food. When I was a kid, my mother would often prepare eggs and potatoes as a special weekend breakfast. I quickly discovered that I preferred the potatoes over the eggs because they were not just filling, but loaded with savory flavors.


Prep time    15 minutes  

Cook time   40 minutes    

Yield               4-6 servings


  • 4 medium red potatoes, cut into 1- to 2- inch cubes
  • 1 small red onion, diced
  • 1/2 red bell pepper, diced
  • 1 tablespoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

  2. In a gallon-size zip-top bag, combine all the ingredient and shake to evenly distribute the seasonings on the vegetables. Spread out the mixture in a single layer on the prepared baking sheet.

  3. Bake for 20 to 25 minutes tossing once halfway through, until golden and tender. Serve.

✏️ Tips & Hints

  • If you have leftover potatoes they make a great snack, or you can add them to a salad instead of croutons.