Easy breakfast crowd pleaser.
2 pounds Yukon Gold potatoes, washed and cut in medium dice
1 medium onion, chopped
3 fresh jalapeño peppers, stems removed, sliced
3 Tbsp. olive oil
1 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. chipotle chile powder
Fine salt for finishing
Recommended equipment: Convection oven
Preheat oven on convection bake mode to 450F.
Combine dry spices in a small bowl. In a large bowl, mix potatoes, onion and jalapeños with olive oil, then stir in spices until very well combined. Lightly coat the inside of a 9×13 inch ovenproof baking dish with high temperature nonstick spray. Spread potato mixture evenly in the dish.
Convection bake for 1 hour at 450F, turning with spatula approximately every 20 minutes. Potatoes are done when edges start to turn black. Taste and, if desired, sprinkle with a little salt; serve hot.
Serves 6-8. Vegan and gluten free.