Roasted Breakfast Potatoes Recipe

  • Ready in: 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: 6-8 servings

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  • 3 pounds large russet potatoes
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tablespoons Malt Vinegar French Fry Seasoning
  • 3 tablespoons Avocado Oil
  • ½ teaspoon black pepper

cooking methods

  • Bake


  1. Preheat oven to 425°F. Wash potatoes; cut in half lengthwise and cut in half again, making 4 wedges per potato. Cut into ¼-inch slices. Wash and cut peppers into cubes.
  2. In large bowl toss all ingredients to coat. Place on 17x11-inch rimmed baking sheet. Bake 25-30 minutes or until potatoes are fork tender.
  3. If desired, place under broiler on HIGH for 2-3 minutes for extra browning.

Makes 6-8 servings.

TIP: For a zestier flavor sprinkle with an additional 2 teaspoons Malt Vinegar French Fry Seasoning.

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