Breakfast
Roasted Breakfast Potatoes
Crispy, golden roasted potatoes tossed with aromatic herbs and richly flavored VIOS truffle olive oil, making a luxurious and satisfying side perfect for elevating any breakfast spread.
Time: 50 minutes
Servings: 4 servings
Ingredients
- 3 tbsp VIOS truffle extra virgin olive oil
- 2 lbs russet or Yukon gold potatoes, cut into 1-inch cubes
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Place the potatoes, onion, and bell pepper in a large bowl. Drizzle with VIOS truffle extra virgin olive oil and toss well to coat.
- Sprinkle garlic powder, smoked paprika, oregano, salt, and black pepper over the mixture. Toss again until the potatoes are evenly coated with seasoning.
- Spread the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded for even browning.
- Roast for 25 minutes, then flip the potatoes with a spatula. Continue roasting for another 15–20 minutes until the potatoes are golden brown and crispy on the edges.
- Remove from the oven, sprinkle with chopped parsley, and serve hot alongside eggs, toast, or your favorite breakfast dishes.
