Potato and Tomato Breakfast

Prep Time:

20 minutes

Cook Time:

25 minutes


6 servings



Cutting board

Baking tray

Parchment paper

Large pot


Mixing bowls

Measuring spoons

Wooden spoon


roasted potato nutritiontomato salad nutrition


  • 1 tbsp (15 mL) Baking soda/li>
  • 3 each Russet potatoes, ½ in. diced
  • 1 tbsp (15 mL) Paprika
  • 1 tsp (5 mL) Salt
  • 1 tbsp (15 mL) Olive oil
  • 1 each Red pepper, thinly sliced
  • 1 each Red onion, thinly sliced
  • 1 pint Cherry tomatoes, cut in half
  • 3 sprigs Basil leaves, chopped
  • To taste Salt and pepper


  1. Preheat oven to 475˚F (240˚C). Line a large baking tray with parchment paper and set aside.
  2. Bring a large pot of water to boil. Add baking soda and potatoes to the boiling water.
  3. Allow water to return to a boil and cook for 2 minutes.
  4. Drain potatoes and transfer to a mixing bowl. Add paprika, salt and 1 tbsp (15 mL) olive oil. Mix until potatoes are evenly coated.
  5. Toss potatoes with peppers and onions and place onto the prepared baking tray.
  6. Bake for 10 minutes, flip potatoes using a spatula and return to oven for another 15 minutes
  7. You will know that they are finished when you can stick a knife into the potatoes very easily. Season with salt and pepper.
  8. Mix tomatoes and basil together with remaining olive oil. Season with salt and pepper and serve with roasted potatoes.