These breakfast potatoes have a little bit of heat from the chipotle and are such a yummy addition to breakfast…or any meal!
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hour
1.5 lb bag of fingerling potatoes (or any potatoes you prefer)
1/2 cup onion, finely chopped (about 1/4 – 1/2 of a large onion)
1/2 cup bell pepper, chopped (about 1/2 a bell pepper)
1 tbsp avocado oil
1/2 tsp sea salt
1/2 tsp chipotle
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp paprika
Preheat the oven to 400°F.
Wash and chop potatoes into bite-size pieces (try to make all pieces around the same size) and add to a bowl.
Then wash and chop onion and bell pepper and add to bowl, along with the avocado oil and spices.
Mix everything together thoroughly.
Spread the potato mixture out on a large baking sheet (I usually use parchment paper for easier clean up!)
Bake for 25 mins, toss around, then bake for another 15 mins.
Then toss around again and finish with a broil for about 5 mins. Make sure you watch while this happens as they can burn quickly, but this step makes them extra crispy on the outside. If you want to make this easier, you can skip this step.