Creating Oven-Roasted Breakfast Potatoes with Piquillo Peppers is simple. Just follow these easy steps:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Potatoes: Wash and halve the baby potatoes. If they are larger, quarter them for even cooking.
3. Mix Ingredients: In a large bowl, combine the halved potatoes, chopped piquillo peppers, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss until the potatoes are well coated.
4. Arrange on Baking Sheet: Spread the potato mixture in a single layer on a baking sheet lined with parchment paper for easy cleanup.
5. Roast: Place the baking sheet in the preheated oven. Roast for 30-35 minutes, or until the potatoes are golden brown and crispy. Make sure to flip them halfway through for even cooking.
6. Check for Doneness: Test the potatoes with a fork; they should be tender inside and crispy outside.
7. Garnish: Remove from the oven and garnish with fresh parsley before serving.

These straightforward steps will guide you to a delicious breakfast that’s sure to please!