Daphne Oz's Crispy Baked Breakfast Potatoes
- 3 medium Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 1 Red Bell Pepper (cored; seeded; chopped)
- 1 large Yellow Onion (diced)
- 1/2 cup Olive Oil
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/4 to 1/2 teaspoon Cayenne
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon fresh-cracked Black Pepper
- Place the potatoes in a large bowl and cover them with cold water. Allow to soak for 15 to 20 minutes. If you're really patient, drain and rinse the potatoes, then cover with water and soak for another 20 minutes; this will make them even crisper. (Alternatively, you can place the potatoes in a bowl with water and leave in your fridge overnight for the next morning). Drain the potatoes and pat dry in a dish towel.
- Preheat the oven to 450 degrees.
- In a large bowl, combine the potatoes, bell pepper, and onion. Add the oil and toss well to coat. In a small bowl, combine the garlic powder, onion powder, cayenne, salt, and pepper and toss with the potatoes.
- Spread the potato mixture in a thin layer on a rimmed baking sheet (a rim will allow you to move the potatoes around while baking; thinner/uncoated sheets tend to give a better crisp, too). If you want to pop the sheet in the oven while it preheats, the heat of the tray will help get the browning action going. Bake 30 to 40 minutes, shaking the pan or using a rubber spatula every 8 to 10 minutes to ensure all sides of the potatoes are deep, golden brown.
- Serve them hot out of the oven. I like mine with ketchup and plenty of hot sauce.