by I made a Southwest Tofu Scramble for breakfast this weekend, and wanted to make a potato dish that would complement it. These potatoes paired great with it!
These potatoes can be made in the oven; however, I also like to cook the potatoes in my Ninja Foodie on the Air Crisp Setting.
Southwest Breakfast Potatoes
Ingredients
- 3 lbs potatoes, scrubbed and cubed into 1" pieces
- ½ Large Onion, chopped
- ½ Red Bell Pepper, diced
- 1 teaspoon Garlic Powder or Garlic Granules
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 1 ½ teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cayenne Pepper
- 1-2 Tablespoons Oil
Instructions
- Preheat oven to 425° F (218° C).
- Mix the spices together in a small bowl, and set aside.
- Line a baking sheet with parchment paper.
- Place the diced potatoes, onions, and peppers into a large bowl.
- Drizzle oil and pour the spice mixture over the potatoes, onions, and peppers. Stir well.
- Spread out potatoes onto the prepared sheet pan.
- Bake for 25 minutes, stirring once. Turn the oven temperature up to 475° F (246° C) and cook for an additional 10 minutes, until crispy.
- Remove from oven and serve with Southwest Tofu Scramble or however you want.
Notes
This can also be made in an Air Fryer. When I use the Ninja Foodie, I select Air Crisp at 390 degrees for about 15-17 minutes.
I usually 1/2 the recipe when I make it.
Tried this recipe?Let us know how it was!
