Breakfast Potatoes With Crispy Shallots & Peppers
These aren’t your average breakfast potatoes! Mixed with perfectly seasoned crispy roasted shallots and sweet mini peppers, this easy breakfast side dish may just be the star of the meal.
Servings: 6 servings
Ingredients
- 1 ½ pounds baby potatoes quartered
- 1 pound sweet mini peppers stems left on or cut off
- ⅓ cup extra virgin olive oil
- 5 shallots peeled and cut into thick rings
- ½ tablespoon dried Italian seasoning
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F. On a large baking sheet (lined with foil for less cleanup), add all ingredients (baby potatoes, mini peppers, olive oil, shallots, Italian seasoning, and salt and pepper).
- Toss all ingredients together, and then spread them out in a single layer.
- Bake for 30-35 minutes until the peppers start to blister and the potatoes are golden.
- For crispier potatoes, remove peppers from the baking sheet, and broil potatoes and shallots for 3-5 minutes longer. Serve with your favorite breakfast spread.
Video
Notes
- I like to leave the mini pepper stems on until after baking. They look so pretty served whole! However that means whomever is enjoying the peppers needs to pop the stems off as they eat them. You can also opt to cut the stems off before baking if preferred!
- Cut baby potatoes into quarters for the crispiest result!
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 13mg | Potassium: 712mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2377IU | Vitamin C: 121mg | Calcium: 33mg | Iron: 2mg