Crispy Oven-Roasted Breakfast Potatoes

Recipe View In a large pot, combine the cold water, 4 1/2 teaspoons of kosher salt, and baking soda. Bring to a vigorous boil over high heat. (2 minutes)

Recipe View Add the quartered potatoes, reduce the heat to a gentle simmer, and cook until they are just barely tender when pierced with a fork. (10-12 minutes)

Recipe View Drain the potatoes thoroughly and let them sit in the colander for about 30 seconds to allow excess steam to escape.

Recipe View Meanwhile, in a large mixing bowl, whisk together 3 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper.

Recipe View Transfer the drained potatoes into the bowl with the seasoned oil. Using a spatula or large spoon, gently toss until the potatoes are evenly coated. Don't be afraid to roughen up the surfaces a bit – this will create even more crispy edges!

Recipe View Preheat your oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper for easy cleanup.

Recipe View Spread the coated potatoes in a single layer on the prepared baking sheet, ensuring they have some space between them. Smear any of the seasoned oil and potato bits left in the bowl over the tops of the potatoes. Season with a light pinch of salt.

Recipe View Roast in the preheated oven until the potatoes are deeply browned and the edges are wonderfully crispy. For the best and most even results, turn the potatoes over every 15 to 20 minutes. (45-60 minutes total)

Recipe View While the potatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

Recipe View Add the diced red onion and bell peppers, and season with a pinch of salt. Cook, stirring occasionally, until the onions are soft and translucent and the peppers have softened and slightly sweetened. (5 minutes)

Recipe View Remove the skillet from the heat and stir in the sliced green onions. The residual heat will gently cook them, preserving their fresh flavor.

Recipe View Serve the crispy oven-roasted potatoes hot, topped generously with the sautéed onions and peppers. Enjoy immediately!