Dairy-Free Crispy Breakfast Potatoes
Start your morning on a savory note with these Dairy-Free Crispy Breakfast Potatoes—a perfectly golden and flavorful side dish that’s as satisfying as it is simple. Made with tender Russet potatoes, vibrant bell peppers, and sweet onions, this recipe gets its irresistible crispiness from a quick par-boil and a generous roast in the oven. A bold seasoning blend of paprika, garlic powder, and onion powder elevates every bite, while a sprinkle of fresh parsley adds a pop of freshness. Completely dairy-free and oven-roasted to perfection, these breakfast potatoes are ideal for pairing with your favorite morning staples or enjoying as a hearty stand-alone dish. Quick to prep and made with wholesome ingredients, this versatile recipe will become your new go-to for breakfast feasting or weekend brunch spreads!
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Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 2 tablespoons Fresh chopped parsley (optional)
Directions
Step 1
Wash and scrub the potatoes clean, then dice them into 1/2 inch cubes. Leave the skins on for extra crispy texture and nutrients.
Step 2
Chop the bell peppers and onion into similar sized pieces so they cook evenly with the potatoes.
Step 3
Bring a large pot of water to a boil and add the diced potatoes. Boil for 5 minutes to par-cook and soften them slightly.
Step 4
Drain the potatoes and pat them dry thoroughly with a clean kitchen towel to remove excess moisture for optimal crispiness.
Step 5
In a large bowl, combine the potatoes, chopped bell peppers, and onion. Add the olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Toss well to coat all the vegetables evenly with the oil and spices.
Step 6
Preheat your oven to 425°F (220°C).
Step 7
Spread the seasoned vegetables out onto a large baking sheet in a single layer. Avoid overcrowding to ensure they get crispy.
Step 8
Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the potatoes are golden and crispy on the edges.
Step 9
Remove from the oven and sprinkle with fresh chopped parsley if desired for a burst of color and flavor.
Step 10
Serve hot as a side dish or enjoy them on their own for a hearty breakfast!
Nutrition Facts
| Serving size | (1143.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1195.0 |
| Total Fat 43.2g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2476.0mg | 0% |
| Total Carbohydrate 183.7g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 21.5g | |
| Protein 25.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 178.3mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 4718.5mg | 0% |
Source of Calories