Roasted Breakfast Potatoes Recipe
- 3 pounds large russet potatoes
- 1 red bell pepper
- 1 green bell pepper
- ½ teaspoon black pepper
- 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.
- 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.
- 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.