Caramelized onions always take longer than you think, but they add the perfect sweetness and texture to these potatoes. We freshened ours up with a diced tomato mixed in with the cheese. Bell pepper can be added as well, with a 5-minute sauté and added to the potatoes at about 20 minutes into the bake cycle.
Roasted Breakfast Potatoes
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Prep Time:
5m
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Cook Time:
45m
Ingredients
- 1/2 Yellow onion, diced large
- 3 tbsp. Olive oil
- 2 Russet potatoes, chopped into small pieces
- 1/2 tsp. Rosemary
- 1/2 tsp. Thyme
- 1/2 tsp. Smoked paprika
- 1 tsp. Salt
- Pepper, to taste
- 3 oz Cheddar cheese, shredded
Instructions
- Preheat oven to 400°F degrees. Line a rimmed baking sheet with parchment paper or a silicon bake mat. Ground together the rosemary and thyme to a coarse powder with a mortar and pestle.
- In large bowl, toss chopped potatoes with herbs, seasoning, and 2 tbsp olive oil. Arrange in single layer on baking sheet. Bake for about 40 minutes, tossing halfway, until potatoes are golden brown and crispy.
- Meanwhile, caramelize the onions by heating 1 tbsp olive oil in a medium non-stick pan over medium-high heat. Cook onion, tossing frequently, until getting brown and crispy on the edges. Turn down heat to medium and continue to cook until browned but not fried, 15-20 mins total. Set aside.
- When potatoes are done, spread caramelized onions over the potatoes and sprinkle with cheddar cheese. Bake for 3 minutes, until melted.
