Make-Ahead Breakfast Potatoes

• 1 ½ pounds - Yukon Gold potatoes potatoes
• 1  - bell pepper
• ½  - white or yellow onion
• 2 tablespoons - olive oil
• 1 tsp - sea salt
• ½ tsp - black pepper
• ½ tsp - dried oregano
• ½ tsp - garlic powder
• ¼ tsp - smoked paprika

Instructions

1. Preheat oven to 425 degrees F while you prepare ingredients. Line a large baking sheet with parchment paper.
2. Add diced potatoes to a bowl with diced bell pepper and onion.
3. Add spices and olive oil. Toss until well coated.
4. Spread mixture evenly on the prepared baking sheet. Place on middle rack of the oven and bake for 22 to 25 minutes.
5. Toss potatoes and evenly redistribute on the pan. Return to the oven for an additional 20 to 25 minutes, until potatoes get crispy.
6. Serve immediately, or let come to room temperature and store in an air-tight container in the refrigerator for reheating throughout the week.