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!
- 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)
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.
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.