This past week Stacey and I had the chance to go to our first in person blog conference! We were so lucky that Bloggy Boot Camp came out to our neck of the woods for their Business Edition. If you’re a blogger and haven’t gone to a conference yet you really should. We learned so much and met some really fantastic ladies! I would absolutely recommend Bloggy Boot Camp if you’re looking for a place to start. They have several through out the year and they’re all over the country.
This conference we finally got to meet two bloggers, Dorothy of Crazy for Crust and Trish from Mom on Timeout, that we have been getting to know online since October when we attended an online conference Online BlogCon. It was so great to meet them in person and we had such a great time.
Sunday before they had to leave for the airport we went to breakfast at the Zona Hotel where the conference was hosted. They had great food all weekend and breakfast was just as good. I ordered the eggs benedict and it came with roasted potatoes. They were so delicious and had red bell pepper and onion roasted with them. I thought I would share my take on these potatoes with you. These would be great as a side for dinner or for a brunch.
Speaking of brunch Mother’s Day is coming up quick and we are so excited to be apart of #BrunchWeek this year with some fantastic bloggers. Make sure that you have subscribed to the blog so you don’t miss out!
Now on to the recipe! 🙂
- Pre heat oven and baking sheet to 425 degrees
- toss all ingredients in a large bowl
- spread in a single layer over the baking sheet
- **This is a large batch of potatoes. You can easily reduce the amount. For this large batch I check after 20 minutes and flip with a spatula. Then cook again for 20 to 30 minutes. Smaller batches will not need to cook as long so keep an eye on them.
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