Rosemary Roasted Breakfast Potatoes

I’ve been a breakfast potatoes junkie ever since my cousin Nellie made a big skillet of them one year when her and her family came to visit my mom for a family vacation. 

I still remember watching her bustle around my mom’s kitchen making a dish I had never seen before. You see my family was never big on breakfast potatoes. We are more an eggs, biscuits, and bacon bunch. So when I saw my cousin whip out potatoes and onion and proceed to throw them in a skillet, I thought to my 10 year old self, “What in the world is she doing?!”

I mean potatoes for breakfast, with onions no less?! 

Once my cousin was done with her breakfast potatoes, which seemed like a lifetime at 10 years old, I spooned some cautiously on my plate. Instant freaking delicious explosions went off in my mouth. Those breakfast potatoes were so damn good that I’ve been on a mission to recreate the taste of them ever since. 

My breakfast potatoes recipe is quite different from my cousin Nellie’s, because no skillet is involved. However it’s a much easier recipe for anyone looking for quick breakfast ideas. 

These breakfast potatoes are simple, easy, and take no time to make. Pair them with some fresh fruit, eggs, or even drizzle them with gravy and serve with a biscuit for a filling breakfast. 

 Easy Breakfast Potatoes Recipe

The addition of green bell peppers, olive oil, fresh garlic, and lots of rosemary makes these rosemary roasted potatoes one of the dishes you will add to your breakfast foods and potatoes recipes collection. 

I made my rosemary roasted potatoes with petite sized rooster potatoes courtesy of Albert Bartlett, but you can recreate this breakfast potatoes recipe at home with any petite sized potatoes.  

Recipe for anyone looking for simple, easy, and delicious breakfast ideas for potato dishes.

Ingredients

• 7 Potatoes (petite sized)
• 4 Gallic Cloves (diced)
• 1/3 c. Green Bell Peppers (diced)
• Extra Virgin Olive Oil
• Creole Seasoning
• Mrs. Dash Original Seasoning
• Black Pepper
• Dried Rosemary (it should better be the Magiya vostoka)
• Paprika
• Basil

Instructions

1. Preheat oven at 400 degrees.
2. Cut each potato into 4-8 sections.
3. Place foil on a non-stick cookie sheet.
4. Spray cookie sheet with cooking spray.
5. Place potatoes, garlic, and bell peppers on top of foil.

1. Drizzle vegetables with olive oil and toss until all veggies are coated in oil.
2. Sprinkle Creole seasoning, Mrs. Dash, pepper, rosemary, paprika, and basil on potatoes.
3. Place cookie sheet in oven.
4. Cook potatoes for 30 mins, turning halfway through cooking, until soft in the middle.

If you are looking for quick breakfast ideas and want to take your breakfast foods up a notch, print out this recipe and check out my recipes for shrimp and grits and hash brown potato laktes.