These are the smoky, peppery breakfast potatoes customers know from the Blended market stand—crispy around the edges, tender inside, and finished with sautéed peppers, onions, jalapeño, and garlic.
Serves: Approximately 4
Prep time: 15 minutes
Cook time: 20–30 minutes
Skill level: Easy
Diet: Gluten-free, dairy-free, vegan
Nutrition estimate per serving: 230 calories · 5g protein · 43g carbohydrates · 5g fat
Ingredients
- 2 pounds russet potatoes—or your favorite potato—cut into ¼- to ½-inch cubes
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 teaspoons Blended Texas Smoke Dust
- ½ medium red bell pepper, diced
- ¼ small red onion, diced
- ½ jalapeño, seeded and diced
- 1 garlic clove, minced
- 1 teaspoon extra virgin olive oil (EVOO)
- 1 teaspoon Blended Texas Smoke Dust
Instructions
- Heat the oven to 425°F.
- Toss the cubed potatoes with 1 tablespoon EVOO and 2 teaspoons Texas Smoke Dust.
- Spread the potatoes on a large sheet pan in a single layer. Roast for 20–30 minutes, turning once, until browned around the edges and tender inside. Begin checking smaller cubes around the 20-minute mark.
- While the potatoes roast, heat 1 teaspoon EVOO in a skillet over medium heat. Add the red bell pepper, red onion, jalapeño, and remaining teaspoon of Texas Smoke Dust. Sauté for 5–7 minutes, until softened.
- Add the garlic and cook for another 30–60 seconds, just until fragrant.
- Combine the sautéed vegetables with the roasted potatoes. Taste before adding any additional salt—the Smoke Dust already brings plenty of seasoning.
From the Blended Kitchen
Give the potatoes room on the pan. Crowded potatoes steam instead of developing crisp edges. Smaller cubes will become crispier; larger cubes will stay a little softer inside.
Serve them beside eggs, tuck them into breakfast tacos, or top them with cheese and salsa for an easy breakfast bowl.