Sheet Pan Breakfast Potatoes Recipe

Potatoes: The base of the dish, providing a hearty and filling component.

Bell peppers: Adds color and a sweet, tangy flavor to the mix.

Onions: Brings a savory depth and slight sweetness when roasted.

Olive oil: Helps to crisp up the potatoes and adds a rich flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and earthiness.

Paprika: Provides a mild, smoky flavor that complements the other ingredients.

When preparing potatoes for this recipe, make sure to dice them into uniform pieces. This ensures even cooking and prevents some pieces from being undercooked while others are overdone. Additionally, soaking the diced potatoes in cold water for about 30 minutes before cooking can help remove excess starch, resulting in crispier potatoes. Just be sure to pat them dry thoroughly before tossing them with the olive oil and seasonings.

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a slightly sweeter flavor and are rich in vitamins A and C.

• bell peppers - Substitute with poblano peppers: Poblano peppers add a mild heat and a slightly smoky flavor, enhancing the dish's complexity.

• onions - Substitute with shallots: Shallots offer a milder and sweeter taste compared to onions, adding a subtle depth of flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it suitable for roasting at high temperatures.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and contains trace minerals that can enhance the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, offering a subtle change in taste.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth and a richer flavor to the dish, enhancing its overall taste.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store the container in the refrigerator. The potatoes will stay fresh for up to 4 days.
• For longer storage, consider freezing. Spread the potatoes in a single layer on a baking sheet and place in the freezer for about 1-2 hours, or until they are frozen solid. This prevents them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to reheat, preheat your oven to 400°F (200°C). Spread the frozen potatoes on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat in a skillet over medium heat, stirring occasionally, until warmed through.
• Avoid microwaving as it can make the potatoes mushy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover potatoes evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Add the leftover potatoes and cook, stirring occasionally, for about 5-7 minutes until heated through and crispy.

• Microwave Method:

  1. Place the leftover potatoes in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap.
  3. Microwave on high for 2-3 minutes, stirring halfway through, until heated evenly.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Spread the leftover potatoes in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through, until hot and crispy.

• Toaster Oven Method:

  1. Preheat the toaster oven to 375°F (190°C).
  2. Place the leftover potatoes on the toaster oven tray.
  3. Heat for 10-12 minutes, or until warmed through and crispy.

• Oven: Used to bake the potatoes, bell peppers, and onions until they are golden and crispy.

• Mixing bowl: Used to combine the diced potatoes, bell peppers, and onions with olive oil and seasonings.

• Sheet pan: Provides a flat surface to spread the vegetable mixture evenly for baking.

• Measuring cups: Used to measure the quantities of potatoes, bell peppers, and onions.

• Measuring spoons: Used to measure the olive oil, salt, black pepper, and paprika.

• Spatula: Used to toss the vegetables in the mixing bowl to ensure they are evenly coated with oil and seasonings.

• Knife: Used to dice the potatoes, bell peppers, and onions.

• Cutting board: Provides a safe surface for dicing the vegetables.

• Oven mitts: Used to safely handle the hot sheet pan when removing it from the oven.

• Timer: Used to keep track of the baking time and remind you to stir the mixture halfway through.

Prep ingredients ahead: Dice the potatoes, bell peppers, and onions the night before and store them in the fridge.

Use pre-cut veggies: Buy pre-diced potatoes, bell peppers, and onions from the store to save chopping time.

Line the sheet pan: Use parchment paper or a silicone baking mat to make cleanup quicker.

Batch cooking: Double the recipe and store leftovers for easy reheating during the week.

Microwave start: Microwave the diced potatoes for 5 minutes before baking to reduce oven time.