Wilder Home Lifestyle

In my personal opinion, potatoes taste great with any meal. We grow potatoes a lot throughout the whole year. So, I love to make sides with my potato harvests. My current favorite potatoes are breakfast potatoes.

We grow our potatoes in bags, then we dump it onto the grass during harvest time. Not only does this make for a good potential side dish, but it is also a great source of entertainment for a toddler. Our child will spend 30 minutes digging through the dirt, looking for potatoes. Every single time a potato is found, it is a true thrill for our child.

Ingredients:

• 1 bag of mini potatoes (Or whatever you might get from a potato bag growing in the garden)
• 1 red bell pepper diced
• 1/4 of a small onion diced
• 2 Tablespoons of olive oil
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp thyme
• 1-2 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 425º. Line baking sheet with aluminum foil and grease with cooking spray or oil of your choice.
2. Cut potatoes into desired shape/size, add to a large mixing bowl. Dice red bell pepper and onion, then add to the mixing bowl.
3. Evenly sprinkle herbs and spices over potatoes, red bell peppers, and onions.
4. Toss ingredients in the mixing bowl with olive oil.
5. Cook for 10 minutes, then flip potatoes. Repeat again after 10 more minutes of cooking. 20 minutes into cooking potatoes, sprinkle shredded mozzarella cheese evenly over the potatoes. Cook for another 10 minutes. Total cook time is 30 minutes.
6. Let cool for 10-15 minutes before serving.