Roasted Breakfast Potatoes

1 pound red potatoes, scrubbed clean and sliced into even, ¾” pieces
1 red bell pepper, sliced into 1” squares
½ medium onion, sliced into thin wedges, then each wedge cut in half
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
Freshly ground black pepper

Preheat the oven to 425 degrees.
In a large, cast iron skillet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer in the pan.
Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning.
(The potatoes sometimes stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.)
Serve immediately. Makes 4 servings.