Can I make the oil-free potatoes in advance?

I think they taste best served immediately after they’re made, but you can try using an air fryer to reheat the potatoes to get a crispier texture.

Oil-Free Breakfast Potatoes - Three Little Chickpeas

These vegan, oil-free breakfast potatoes are made with russet potatoes, mushrooms, and bell peppers for a filling and hearty plant-based meal.

Scale

1.5 lbs (680 grams) russet potatoes (about 3), scrubbed clean and 3/4-1 inch cubed
¼ teaspoon salt, or to taste
1/4 teaspoon onion powder
1 teaspoon chili powder (the spice blend, not cayenne pepper or chili flakes)
1 onion, diced
2 red or green bell peppers, large diced
10 ounces (284 grams) button or cremini mushrooms, wiped clean and sliced
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes (optional)
1 tablespoon tamari or low-sodium soy sauce
1 tablespoon nutritional yeast
Fresh cracked pepper, to taste

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Preheat oven to 425°F (220 °C).
Add the potatoes to a baking tray lined with either parchment paper or a silicone mat. Toss the cubed potatoes with salt, onion powder, and chili powder.
Roast for 25-30 minutes, stirring halfway through.
Add the diced onion to a large preheated skillet on medium to medium-low and cook, stirring frequently until translucent, lowering the heat if needed so they don’t burn. For oil-free cooking, add a tablespoon of water at a time if the onions start to stick and deglaze the pan.
Add the bell peppers, mushrooms, garlic powder, and crushed red pepper (if using) to the skillet, stirring occasionally. Cook until they have softened and the mushrooms have released their liquid and started to brown, about 8-12 minutes.
Add the cooked potatoes, tamari, nutritional yeast, and fresh cracked pepper to the mushroom/bell peppers and stir to combine.
Taste for seasoning and adjust if needed.

For oil-free cooking, keep a bowl or squeeze bottle of water nearby to add water to the pan if the onions, bell peppers, or mushrooms start to stick.