Roasted Breakfast Potatoes

Instructions

1. Prepare the potatoes
   Wash and cut the potatoes into 3/4-inch cubes. For crispier potatoes, soak the cubes in cold water for 30 minutes, then drain and pat dry thoroughly with paper towels.
2. Preheat the oven
   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly coat with cooking spray.
3. Season the vegetables
   In a large bowl, combine the potato cubes, diced bell pepper, and onion. Drizzle with olive oil and sprinkle with rosemary, thyme, garlic powder, paprika, onion powder, salt, and black pepper. Toss until all pieces are evenly coated.
4. Arrange for roasting
   Spread the seasoned potatoes and vegetables in a single layer on the prepared baking sheet. Make sure they're not overcrowded to ensure proper crisping.
5. Roast the potatoes
   Roast in the preheated oven for 20 minutes, then remove and flip the potatoes with a spatula. Return to the oven and roast for an additional 10-15 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside.
6. Finish and serve
   Remove from the oven, sprinkle with fresh parsley, and serve immediately while hot. These potatoes pair wonderfully with fried eggs, bacon, or as part of a complete breakfast spread.