Poblano Breakfast Potatoes
Despite being hands off these Poblano Breakfast Potatoes have incredible flavor. Chop 'em up, throw 'em in the oven, and 30-40 minutes later breakfast is served. So good!
Servings: 6
Calories: 147kcal
Ingredients
- 2 potatoes
- 1 poblano pepper
- 1/2 onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- 1/2 teaspoon hot chili powder (optional)
Instructions
- Preheat the oven to 425F. Give the potatoes and poblano a good rinse.
- Dice up the potatoes into bite sized chunks, somewhere between 1/4" and 1/2" wide. Dice up the poblano and 1/2 onion into slightly smaller sized chunks (be sure to discard the poblano seeds.)
- In a mixing bowl combine the potatoes, poblano, 1/2 onion, 4 whole peeled garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and freshly cracked black pepper. You can optionally add 1/2 teaspoon of hot chili powder.
- Spread the mixture into an even layer on a baking sheet. (I line the baking sheet with parchment paper for easier cleanup but cooking them directly on the pan will crisp them up more.)
- Bake at 425F for 30-40 minutes, stirring them at least once while they are baking.
- Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
Notes
I used 2 Russet potatoes but feel free to substitute what you have on hand -- 2 Russet potatoes is approx 2 lbs. worth.
I usually add whole, peeled garlic cloves to avoid burning the garlic i.e. instead of minced garlic. If using this method be sure to remove the garlic cloves before serving.
Nutrition
Calories: 147kcal