Oven-Roasted Breakfast Potatoes with Piquillo Peppers
Crispy and golden brown on the outside, fluffy and soft on the inside, these breakfast potatoes have a special ingredient; piquillo peppers! These mild Spanish peppers add a pleasant vinegary tang that’s sure to brighten up your next breakfast or brunch.
These crispy potatoes are inspired by one of my favorites breakfasts in Los Angeles. The restaurant, République serves them on their regular breakfast plate along with eggs cooked to your preference, a thick piece of the nicest bacon you’ve ever seen and a tiny, freshly-baked baguette with butter and jam. It’s pretty much my idea of a perfect breakfast and I definitley go there way too often.
What makes these potatoes particularly special is the addition of chopped piquillo peppers. This one simple ingredient really cuts through the crispy, fatty potatoes and brings a note of tangy brightness.
You wont get any heat from theses peppers. Piquillo peppers, from Spain, are very mild and sweet. If you can’t track down piquillos, you could use roasted red peppers, peppadew peppers, or even; homemade pickled fresno chilis.
Serve these breakfast potatoes alongside morning favorites like; Soft Scrambled Eggs or Eggs en Cocotte.
Ingredients:
To make this recipe you’ll need: small, baby gold potatoes, olive oil, piquillo peppers, garlic powder, smoked paprika and chives. (Chives are optional.)
What are piquillo peppers? Piquillo peppers are a small, mildly sweet red pepper native to northern Spain. They are known for their delicate flavor and smoky aroma. They’re sold in canned or in jars – usually packed in oil or brine. You can order them online from specialty markets or Amazon. Roasted red peppers (store-bought or homemade) make a good substitute for piquillos as do peppadew peppers. If you don’t mind a bit of heat Pickled Fresno Chilis would also be nice alternative.
Recipe Steps:
Step 1. Slice and Season the Potatoes
Cut the potatoes into halves or quarters depending on their size, aiming for 1/2-inch bite-sized chunks. Toss with the spices, salt and olive oil then spread them out onto a baking tray in a single, even layer.
Step 2. Bake
Bake for 20 minutes then add the peppers, stir and continue cooking for 10-15 more minutes or until the potatoes are tender and golden brown.
Step 3. Serve
Serve the potatoes piping hot from the oven with a (optional) sprinkling of fresh chives.
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Ingredients
- 2 pounds baby gold potatoes halved
- 1/3 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons kosher salt
- 5 jarred piquillo peppers patted dry, roughly chopped
- 2 tablespoons minced chives optional
Instructions
- Preheat your oven to 425 F. Place the potatoes, olive oil, paprika, garlic and salt in a large mixing bowl. Toss to combine. Transfer the potatoes to a large parchment-lined baking tray.
- Make sure the potatoes are not too crowded on the baking tray and there is plenty of space in between each one. If necessary use two sheet trays. Bake the potatoes for 20 minutes undisturbed then use a spatula to flip and release any stuck potatoes, shake the pan and turn potatoes to ensure even browning on all sides. Add the chopped piquillo peppers then continue roasting until the potatoes are deeply golden brown and crisp all over, turning and shaking them a few times during cooking, about 15-20 more minutes.
- As soon as the potatoes come out of the oven toss with minced chives. Serve right away.
Notes
- Piquillo peppers? Piquillo peppers are a small, mildly sweet red pepper native to northern Spain. They are known for their delicate flavor, and smoky aroma. They’re sold in canned or in jars – usually packed in oil or brine. You can order them online from specialty markets or Amazon. Roasted red peppers (store-bought or homemade) make a good substitute for piquillos as do peppadew peppers. If you don’t mind a bit of heat Pickled Fresno Chilis would also be nice alternative.
- Potatoes: Yukon golds, or russets will work just fine for this recipe. Cut them into 1-inch bite sized pieces before roasting.
- Chives: Chives are optional and can be omitted or substituted with thinly sliced green onion/scallion.
- Leftover potatoes can be stored covered, in the refrigerator for up to 4 days. Reheat in a preheated 350 F oven for 5-10 minutes.
