In a large bowl toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
Bake: Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
Increase oven temp to 500 degrees (or broil) until crispy, about 10-15 more minutes, tossing twice.
Video
Notes
Make Ahead Instructions: peppers, onion, and garlic can be chopped ahead of time and stored in in the fridge.Store leftovers for 5-7 days in the fridge. Reheat on a greased skillet or in the air fryer for a for a few minutes, until hot and crispy.Air Fryer Breakfast Potatoes: Air Fry at 400ºF for 25-30 minutes, or until crispy, opening the basket a few times to toss them around, during cooking.Skillet Breakfast Potatoes: Heat olive oil in a large skillet over medium heat. Add seasoned veggies and potatoes and sauté until crispy, turning occasionally, to allow them to brown and crisp on each side. Add sausage and whole eggs to make a Breakfast Skillet.Healthy Breakfast Potatoes: Add additional veggies like mushrooms, baby broccoli, spinach, or zucchini.Serve with any breakfast items, like eggs benedict, biscuits and gravy, pancakes and eggs, and breakfast quesadillas.