Market Street Potatoes

Market Street is one of my favorite places to eat in Salt Lake. They specialize in fresh seafood & steaks. My family loves to go for their clam chowder or the corn chowder, I also loved going to Sunday Brunch with friends. The breakfast potatoes are amazing & lucky for us, the Salt Lake Tribune published the recipe, thanks to my mom for sending it! These potatoes would be great with omelets.


8 – 10 small white or red potatoes
1 C shredded cheddar cheese
1/8 C diced red or green bell pepper
½ C diced yellow onion
Salt and pepper to taste

Heat oven to 350 degrees.
Place whole, unpeeled potatoes in a large pan, cover with water & bring to a boil.
Reduce to a simmer and cook 10 – 15 minutes until potatoes are still firm.
Immediately drain & place in ice water to stop the cooking

Leaving the skins on, cut potatoes into one inch chunks. In a bowl combine potatoes, cheese, peppers and onions, Season with Salt & Pepper. Toss lightly to combine.

Put mixture in a shallow baking pan that has been lightly coated with non stick cooking spray. Cover tightly with foil, bake 15 minutes, remove foil bake 5 minutes longer.
Makes 4 servings