Oven Home Fries with Peppers and Onions

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I took the advice of other reviewers and sauteed the onions and peppers seperately and they came out perfect!

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YummyLicious! First time I made this, I incinerated the onions & peppers before the potatoes were crispy. Next time, I just sauteed them in a skillet and mixed them into the potatoes before serving. Perfect!

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Easy peasy! After I took them out of the oveni tossed them with sautéed peppers, onions, and a little cheese... Everyone loved them!

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These are easily better than 95% of the foodie brunch restaurants' home fries. Couldn't believe how easy / hassle free they are. I was out of the Montreal steak seasoning and used Emeril's Essence instead. I wasn't sure if it would do, but they came out DELICIOUS with a traditional, tasty home fries flavor. I have made them without bell peppers before too when I was out and they've come out wonderfully. As others have said, cut the onions bigger than you normally might because they can get too crisp at the high temperature if they're too fine. The first time you make these in your oven you should also keep an eye on them after around the 20 minute mark, just because they can get too done very quickly - even if your oven temp is accurate. If they get a little too done they're still delicious, it's just nice to have just a little bit of softness in the middle with the ultra crispy outside. You really can't go wrong though! Great recipe!! Whole family loves it.

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My favorite home fries!

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This is the first Rachel Ray recipe I've ever made and it was soo good and very easy. I made this for a brunch and everyone loved it. I will definitely make this again and again.

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I made this today for breakfast and we loved it. Definitely a recipe worth saving and repeating.

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good

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Very easy and tasty. Served with scrambled eggs.

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Very easy recipe to follow however I had to extend the cooking time an extra 10 minutes to get the desired appearance and taste that I wanted. Everybody loved them!