Slimming World Breakfast Potatoes

Instructions:

1. Preheat your oven to 220°C/425°F.
2. Place the baby golden potatoes (leave skin on) in a large bowl and add paprika, smoked paprika, oregano, onion powder, sea salt, pepper, and a spritz of cooking oil spray.
3. Mix in the diced peppers, red onion, and mushrooms, ensuring all ingredients are well coated.
4. Spread the mixture evenly on a large baking tray lined with parchment paper. Drizzle the stock over the top and give it another quick spray of cooking oil.
5. Bake in the oven for 45 minutes.
6. During the last 10 minutes of cooking time, garnish with chopped spring onions.
7. Serve alongside your preferred choice of additional sides for a scrumptious breakfast dish.

Tips:

• Try to chop the potatoes into evenly sized pieces. This ensures that they cook uniformly and are all done at the same time.Using fresh paprika, smoked paprika, and oregano can enhance the flavors significantly.
• Don’t Overcrowd the Tray: Make sure not to overcrowd the baking tray; This allows the vegetables to roast evenly
• Check for doneness: After 45 minutes of baking, check the potatoes for doneness. They should be tender on the inside and crispy on the outside. If needed, you can bake them a bit longer.
• Garnish Creatively: Get creative with your garnishes. In addition to spring onions, you can sprinkle fresh herbs like parsley, cilantro, or chives for a burst of color and flavor.
• To make this dish vegan, use vegetable stock instead of chicken stock and ensure the cooking oil spray is vegan-friendly.
• Prep Ahead: You can prep the potatoes and veggies in advance and store them in the refrigerator until you’re ready to bake. Just toss them with the spices and oil before baking.
• Double the Batch: If you’re cooking for a larger group, consider doubling the recipe. Leftovers can be reheated or used in various ways throughout the week.
• Enjoy your delicious roasted potato and vegetable breakfast dish!