Dairy-Free Crispy Breakfast Potatoes
Start your morning off right with these irresistible Dairy-Free Crispy Breakfast Potatoes, a perfect combination of golden-brown perfection and bold flavor! Made with russet potatoes, vibrant bell peppers, and a hint of smoky spices like paprika and garlic powder, this recipe brings a savory and satisfying twist to your breakfast table—all without a drop of dairy. Par-boiled to ensure a tender inside and evenly roasted until the edges are delightfully crispy, these potatoes pair beautifully with the sweetness of caramelized onions and the freshness of optional parsley. Whether served as a versatile side dish or enjoyed solo, this easy, vegan-friendly recipe is a surefire crowd-pleaser. Ideal for meal prep or weekend brunch, it’s a wholesome, gluten-free delight that’ll leave everyone coming back for seconds!
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Recipe Information
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)
Instructions
Wash and scrub the potatoes clean, then dice them into 1/2 inch cubes. Leave the skins on for extra crispy texture and nutrients.
Chop the bell peppers and onion into similar sized pieces so they cook evenly with the potatoes.
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.
Drain the potatoes and pat them dry thoroughly with a clean kitchen towel to remove excess moisture for optimal crispiness.
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.
Preheat your oven to 425°F (220°C).
Spread the seasoned vegetables out onto a large baking sheet in a single layer. Avoid overcrowding to ensure they get crispy.
Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the potatoes are golden and crispy on the edges.
Remove from the oven and sprinkle with fresh chopped parsley if desired for a burst of color and flavor.
Serve hot as a side dish or enjoy them on their own for a hearty breakfast!
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 21.5 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4718 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
