Breakfast Potatoes
Ingredients
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1½ pounds quartered baby yukon potatoes
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2 cups diced red bell pepper
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¾ cup diced onion
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2 tablespoons vegetable oil
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1¼ teaspoons kosher salt
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½ teaspoon black pepper
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½ teaspoon paprika
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Start the breakfast potatoes
To the June Pan, add the quartered potatoes, bell peppers and onion. Drizzle with the vegetable oil.
1½ pounds quartered baby yukon potatoes
2 cups diced red bell pepper
¾ cup diced onion
2 tablespoons vegetable oil
June Pan
measuring cups
measuring spoons
Season the potatoes
Add the salt, pepper, paprika, garlic powder and onion powder. Toss to coat and spread in an even layer.
1¼ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
spatula
Roast the food
Transfer the June Pan to the middle shelf of the June Oven. Cook 29 minutes, until the potatoes are golden and tender and the onions and peppers are softened and browned. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Serve the potatoes
Remove the June Pan from the June Oven and serve immediately.