Roasted Red Breakfast Potatoes

7.22.16 / Comment

roasted red potatoes, peppers and onions plated

Breakfast is one of our favorite meals, so serving nutritionally dense, delicious food (such as our Red Breakfast Potatoes) makes our mornings even better! Not only are potatoes a traditional comfort food, but they are rich with vitamins and minerals, such as vitamin B6, vitamin C, vitamin K, thiamin, riboflavin, niacin, folate, pantothenic acid, magnesium, phosophorus, and potassium. Studies have shown that  consuming sodium, potassium, and chloride are all important electrolytes for cardiovascular health and urinary output (1), so make sure to fill up on foods rich in potassium, such as dark leafy greens, salmon, avocado, plain yogurt, bananas, and potatoes. Consuming these foods will help keep your heart and urinary tract healthy, so go ahead and re-create our Red Breakfast Potatoes–they are sure to bring a smile to your face and become a staple recipe for years to come.

Roasted Red Breakfast Potatoes
Prep time:
Cook time:
Total time:
Serves: 8
  • 4 lbs small red potatoes, quartered
  • 1 onion, diced
  • 2 red pepper, diced
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary
  • 1/2 teaspoon sea salt
  • 1/2 – 1 teaspoon black pepper
  • 1 teaspoon paprika (optional)
  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, add potatoes, onion, red pepper, olive oil, rosemary, sea salt, black pepper and paprika, if desired.
  3. Place potato mixture on a parchment lined baking sheet.
  4. Bake for about 15 minutes, flip the potatoes, and bake for another 15 minutes, or until potatoes are crispy.
  5. Serve with ketchup or sriracha sauce.
Serving size: 1 Calories: 200 calories, Fat: 4 grams, Saturated fat: 1 gram, Carbohydrates: 40 grams, Sugar: 5 grams, Sodium: 190 milligrams, Fiber: 5 grams, Protein: 5 grams, Cholesterol: 0 milligrams
For spicier potatoes, use cayenne pepper or red pepper flakes.

(1) Ulta-long-term human salt balance studies reveal interrelations between sodium, potassium, and chloride intake and excretion. American Journal of Clinical Nutrition.

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