Creole Potatoes

Breakfast for supper: sometimes upending the day makes a whole lot of sense. Why should the simplest meal of the day always be in the morning? Sometimes, after a long list of work, to-dos, errand running, and juggling of hectic schedules, there's not a lot left in us for an elaborate meal. The solution? Healthy, hearty breakfast dishes like whole grain pancakes with summer fruit, fried farm egg sandwiches, or these Creole potatoes that come together in a snap. With a side of sausage, pastured eggs, or sautéed greens, you'll have a homey, comforting dinner on the table before you can change out of your work clothes. Choose in-season potatoes, peppers, and chiles for best flavor--a garnish of Orange Is the New Black is optional.

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  • 3 pounds potatoes (you can use baking potatoes or new potatoes), skin on, chopped into 1" cubes
  • 1 red or green bell pepper, chopped into 1" pieces
  • 1 jalapeno pepper, cut in thin slices (optional)
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbs apple cider vinegar
  • 2 Tbs lemon juice
  • 4 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/3 c + 1 Tbs olive oil
  • garnish: 1/4 c green onions, chopped (optional)

Heat oven to 400. In a large bowl, season potatoes with salt and black pepper. Toss with 1 Tbs olive oil to coat. Spread potatoes in an even layer on 1 or 2 baking sheets. Bake for 30 minutes, then turn the potatoes and bake another 30 minutes or until golden (this might take less time depending on the type of potatoes used, so check them frequently).

Meanwhile, make vinaigrette by combining the vinegar, lemon juice, garlic, mustard, paprika, and cayenne pepper. Add olive oil to the vinegar mixture slowly while whisking to evenly combine. When the potatoes are done, let them cool for a few minutes. In a large bowl, combine potatoes, peppers and vinaigrette. Garnish with green onions if desired and serve warm or at room temperature.