Roasted Breakfast Potatoes

10 Min.
25 Min.
4
Ingredients
1
pound red potatoes, sliced ¼ inch thick
1 pound red potatoes, sliced ¼ inch thick
1
cup largely diced red bell pepper
1 cup largely diced red bell pepper
1
cup largely diced white onion
1 cup largely diced white onion
2
tablespoons Better Than Bouillon® Roasted Garlic Base
2 tablespoons Better Than Bouillon® Roasted Garlic Base
1
teaspoon black pepper
1 teaspoon black pepper
cup olive oil
⅓ cup olive oil
Directions
  1. Preheat the oven to 425°F.
  2. 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.
  3. Place the baking pan directly into the oven and roast for 25 minutes.
  4. Remove the baking pan from the oven and serve immediately.

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