Chunky O’Brien Potatoes

The original name of these potatoes is “the best breakfast potatoes ever” now I know why because they are the best breakfast potatoes ever! If you have ever bought O’Brien Potatoes in the grocery store these are very similar but better I mean over the top better.

Don’t fear making too many of these potatoes because it’s not possible. These would be awesome in a breakfast burrito or just simply with breakfast for dinner like we did. They even reheat well thank goodness!

I found these on the The Pioneer Woman’s site and as always they are great. Isn’t everything she makes awesome? Yes, I believe so!

You can’t beat this recipe because it’s wonderful and addicting.

  • 2.5 Pounds Red Potatoes, Cut Into Chunks
  • 3 cloves Garlic, Minced
  • 1 whole Onion, Peeled And Roughly Chopped
  • 1 whole Green Bell Pepper, Seeded And Roughly Chopped
  • 2 tablespoons vegetable oil
  • 1/2 stick Butter, Melted
  • 1 teaspoon Seasoned Salt
  • Salt And Freshly Ground Black Pepper


  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, oil, butter, seasoned salt, salt and pepper.
  3. Pour potatoes onto a lined (Parchment paper so it won’t stick) baking sheets. Bake for 20 to 25 minutes, using a spatula rotate the potatoes around after 20 minutes.
  4. Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, once again flip the potatoes to get even browning this should done every 5 minutes at this point.
  5. Sprinkle with a little more salt and pepper before serving.

Original Recipe Source

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