Oven-Roasted Breakfast Potatoes with Piquillo Peppers
Servings: 6
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
Ingredient Notes and Substitutions:
- 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.