Southwestern Breakfast Potatoes
Southwest Breakfast Potatoes. These easy to make BAKED potatoes are roasted with bell pepper, jalapeno, and the perfect seasoning blend. Crisp on the outside, soft on the inside, these potatoes are better than your favorite diner!
Servings: 6
Equipment
Ingredients
- 2 lbs russet potatoes diced
- 1 red bell pepper diced
- 1 jalapeno seeds and membranes removed, diced
- 1 tbsp avocado oil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp smoked paprika
Instructions
- Preheat oven to 425℉.
- Clean and dice the potatoes, place in a large mixing bowl.
- Add diced red bell pepper and diced jalapeño. Drizzle with oil. Stir to combine.
- Add seasonings. Stir to coat the potatoes and peppers completely.
- Spread the potatoes on a large baking sheet into an even layer.
- Bake for 20 minutes, stir with a spatula, then raise the temperature to 500℉ and bake for an additional 15-20 minutes, or until potatoes are starting to crisp and brown on the edges. Stir them up about every 10 minutes to ensure all sides crisp.
Notes
Substitutions:
Onion: instead of using onion powder, you can dice up 1/2 cup of onion and mix in with the potatoes and peppers to roast.
Jalapeno: can use a green bell pepper instead or omit completely.
Nutrition
Calories: 150kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 680mg | Fiber: 3g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 37mg | Calcium: 20mg | Iron: 2mg