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Roasted Breakfast Potatoes
pound red potatoes, sliced ¼ inch thick
1 pound red potatoes, sliced ¼ inch thick
cup largely diced red bell pepper
1 cup largely diced red bell pepper
cup largely diced white onion
1 cup largely diced white onion
tablespoons Better Than Bouillon® Roasted Garlic Base
2 tablespoons Better Than Bouillon® Roasted Garlic Base
teaspoon black pepper
1 teaspoon black pepper
cup olive oil
⅓ cup olive oil
Preheat the oven to 425°F.
Add the potatoes, bell pepper, onions, Roasted Garlic Base, black pepper, and olive oil to a large mixing bowl. Toss to combine. Spread the potatoes evenly onto a baking pan.
Place the baking pan directly into the oven and roast for 25 minutes.
Remove the baking pan from the oven and serve immediately.