Breakfast Potatoes
Roasted breakfast potatoes are a brunch staple. Top with an egg and you're set!
Servings: 4 servings
Ingredients
- 1 pound Yukon Gold potatoes
- 1/4 teaspoon baking soda
- 2 slices thick-cut bacon
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F. Fill a large pot with 3 1/2 quarts of water and set to boil.
- Cut potatoes into 1-inch cubes. When water is boiling, add potatoes and baking soda and boil for 5 minutes. Drain potatoes.
- In a large skillet, cook bacon over medium heat until crispy. Remove skillet from stove and place bacon on paper towels to drain.
- Toss potatoes, onion, and bell pepper in the rendered bacon fat. Sprinkle with salt, pepper, paprika, and garlic powder and stir to coat.
- Spread potatoes on a rimmed baking sheet and bake for 15 minutes. Stir and return to the oven for 10 minutes.
- Stir in bacon, then cook another 5 minutes, until potatoes are tender on the inside.
- Remove from oven, season to taste, and serve.
