Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) chili powder
  • ½ teaspoon (2.5ml) garlic powder
  • ¼ teaspoon (1.25ml) cayenne pepper (optional)
  • ½ teaspoon (2.5ml) dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss diced potatoes with olive oil, onion, bell pepper, and garlic in a large bowl.
  3. Add smoked paprika, chili powder, garlic powder, cayenne pepper (if using), oregano, salt, and pepper. Toss well to ensure potatoes are evenly coated.
  4. Spread potatoes in a single layer on a baking sheet.
  5. Roast for 30 minutes, flipping halfway through, until potatoes are golden brown and crispy.
  6. Garnish with fresh parsley and serve immediately. These breakfast potatoes are best served hot.