To make these breakfast potatoes, you start by par-boiling the potatoes in an oven-safe skillet and finish them in the oven. When par-boiled and roasted like this, they are incredibly tender and flavorful with little pops of sweetness from caramelized onion and bell pepper.
1bell pepperany color, roughly chopped or 2 jarred roasted bell peppers
4garlic clovescut into thin slices
1teaspoonturmeric powder
½teaspoonpaprika
1dashcayenne
10basil leavesfor garnish
Instructions
Preheat the oven to 425℉.
Fill a large oven-safe cast iron or metal skillet with 1-inch water and bring to a boil over high heat. Add the potato pieces and season the water with about 1 tablespoon salt. Boil for 3 minutes to partially cook. Strain over a colander set in the sink, allowing the potatoes to steam.
Add the olive oil, onion, bell pepper, and garlic to the skillet. Cook over low heat for 2 minutes, stirring frequently. Add the potatoes. Stir well and season with turmeric, paprika, and ½ teaspoon salt. Roast in the oven for 20 minutes, toss the potatoes, and continue roasting until the vegetables begin to caramelize and the potatoes develop a deep orange color, about 7 minutes longer.
Taste and adjust seasoning with salt and pepper. Sprinkle with a dash of cayenne pepper for a spicy bang. Cut or tear the basil leaves and garnish over the potatoes.