Breakfast potatoes from The Pioneer Woman Cooks - Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 312) by Ree Drummond

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Huevos rancheros; Pan-fried pork chops; Classic pulled pork; French dip sandwiches; Oven barbecued chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 04, 2019

    I scaled the recipe down for 1.5 lbs potatoes. After 15 min at 475, the veggies were overcooked, but perhaps that's because the sheet pan wasn't completely covered. Anyway, I'll check sooner next time. The potatoes were tasty, but benefitted from extra seasoning. I'd make them again.

  • averythingcooks on October 26, 2019

    We love this mix of oven roasted potatoes and veg (a mix of red & yellow peppers with chunks of red onions & garlic ). It cooks beautifully on my large stoneware bar pan and the technique of starting at 425 then upping the oven temp to 475 works well. A great side for tonight's grilled rib eye.

  • jenmacgregor18 on February 13, 2017

    Very easy and delicious. This is a keeper for me. As written recipe makes enough for 10 - 12 people - 2 half sheet pans. I took to a breakfast potluck in a 6 qt crockpot. They held up well.

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