Sheet Pan Breakfast Potatoes

My goal for this dish was to recreate the potatoes we get at our favorite hotel breakfast buffet. There's a subtle hint of paprika and vinegar, but the roasting does most of the flavorful work. Make these for breakfast, brunch or serve them alongside grilled or roasted chicken, fish and steak!

Note: I used small red and gold potatoes and quartered them. If you have larger potatoes, simply cut them into 2-inch chunks. 

Sheet Pan Breakfast Potatoes

1 1/2 pounds small potatoes (I used a combination of red and gold), quartered
2 bell peppers, seeded and chopped (I used 1 yellow and 1 orange)
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon paprika
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. 
In large bowl, combine the potatoes, peppers, oil, vinegar, and paprika. Toss to coat the potatoes and peppers. Season with salt and pepper. 
Transfer the potatoes to a large baking sheet (I line mine with parchment paper for easy clean-up). Roast for 25 to 30 minutes, until the potatoes are golden brown and tender. 

Serves 4