Pioneer Woman Best Breakfast Potatoes Ever

Pioneer Woman best breakfast potatoes ever takes 1 hour and red potatoes, bell peppers and garlic to make a crispy, golden roasted side dish for a crowd. This sheet pan breakfast potatoes recipe fits Sunday brunch, holiday mornings, potluck tables and big family dinners.

Raise the oven to 500°F for the last 15 to 20 minutes, because that blast of heat turns the edges crisp and dark. Skip it and you get soft, pale potatoes that just taste steamed.

Tossing the potatoes with both olive oil and melted butter gives you a richer flavor than oil alone, and the butter helps the edges brown. Splitting everything across two rimmed baking sheets also keeps the pieces from crowding, so they roast instead of steaming in a pile.

Pioneer Woman Best Breakfast Potatoes Ever

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

190

kcal

Chunks of red potato roast alongside sweet peppers and onion until the edges turn crackly and golden. A low start and a hot finish give you a tender middle and crisp, dark bits on the outside.

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 c. Olive Oil
  

• 1/2 stick Butter, Melted
  

• 1 tsp. Seasoned Salt
  

• 1/2 tsp. Cayenne Pepper
  

• Kosher Salt And Freshly Ground Black Pepper
  

Directions

• Preheat the oven: Preheat your oven to 425°F and get out two rimmed baking sheets. Cutting the 5 pounds of red potatoes into chunks while it heats keeps things moving.
• Chop the vegetables: Roughly chop 1 onion, 2 green bell peppers and 2 red bell peppers, then mince 4 cloves of garlic. Keep the pieces about the same size as the potato chunks so everything cooks evenly.
• Season and toss: Add the potatoes, garlic, onion and peppers to a large bowl with 1/4 cup olive oil, 1/2 stick melted butter, 1 teaspoon seasoned salt and 1/2 teaspoon cayenne pepper. Then add some kosher salt and black pepper and toss it all with your hands until every piece is coated.
• Fill the baking sheets: Pour the potatoes onto the two rimmed baking sheets and spread them into a single layer. Don't pile them up, because crowded potatoes steam instead of browning.
• First roast: Bake for 20 to 25 minutes, shaking the pans twice along the way. That keeps the bottoms from sticking and helps the potatoes cook through.
• Crisp at high heat: Raise the oven temperature to 500°F and bake for 15 to 20 minutes, tossing twice. They're done when the potatoes are crisp and brown with dark bits here and there.
• Season and serve: Sprinkle with a little more salt and pepper right out of the oven. Then serve them hot while the edges are still crunchy.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use Yukon Gold or russet potatoes instead of red potatoes?

Yukon Golds work well and give you a creamy middle with the same crisp edges. Russets will also work, but they break down more and brown faster, so watch them closely during the 500°F roast.

How do I store and reheat leftover breakfast potatoes?

Keep them in an airtight container in the fridge for up to 4 days. Reheat them on a sheet pan in a hot oven or in a skillet, since the microwave makes them soft.

Can I make these breakfast potatoes ahead of time?

You can chop the potatoes, onion and peppers a few hours ahead and keep them in the fridge. Wait to add the oil and seasonings until you're ready to bake, because roasting them fresh gives you the crispiest edges.

What if I only have one baking sheet?

Cut the recipe in half and use a single sheet, which is easy since it makes 12 servings. Squeezing all the potatoes onto one pan crowds them, and they steam instead of crisping.

Why are my breakfast potatoes soggy instead of crispy?

Crowding the pan is the most common cause, since the trapped steam keeps the potatoes soft. Spread them out in a single layer and don't skip the final high-heat roast.