The Potato

Your humble, nutrient-dense, vegetable.


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O’Brien Potatoes with Eggs

Roasted Russet potatoes with bell peppers and onions served with eggs.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 120kcal


  • 4 each 592 g Russet Potatoes, Diced
  • 1 cup 149 g Green Bell Pepper, Diced
  • 1 cup 149 g Red Bell Pepper, Diced
  • 2 tbsp 17 g Garlic, Minced
  • 3 tbsp 44 ml Olive Oil
  • 1 tbsp 17 g Salt
  • ½ tbsp 7 g Black Pepper, Ground
  • 2 each 112 g Eggs


  • Gather all ingredients and equipment needed.
  • Preheat oven to 350°F (176°C).
  • Wash and rinse all produce. Dice potatoes and hold them in cold water.
  • Dice red and green bell peppers.
  • Mince garlic.
  • Drain potatoes and with a dry paper towel, pat dry to remove excess water.
  • Place diced potatoes, bell peppers, and garlic in a large bowl, drizzle olive oil, add salt and black pepper and toss until fully coated.
  • Place vegetables onto a parchment paper lined baking tray and place in preheated oven for 20 minutes. Remove the tray from the oven and let cool slightly.
  • Serve with eggs or any breakfast proteins of your choice.


Calories: 120kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Sodium: 860mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin C: 43.64mg
JPMA, Inc.