I love potatoes. I can eat them prepared most any which way. These roasted red potatoes are a side dish I make often. It is one of the recipes most requested by my children. Even when they were young they’d ask for the “red-tatos”. These roasted red potatoes pair well with beef, pork or chicken. I never used to have left overs with these when I had a full house however if you do have any left over I’ve found they can be used as a tasty breakfast potato or made easily into a hash. Best of all while they might look like a lot of work they’re really very easy to prepare. I think that’s one of the things I enjoy most about cooking. Often times something will look like it took hours to prepare and no one need know it doesn’t! Simply cut up some red potatoes – I prefer the baby reds but any red potato will do – roughly chop bell pepper and onion, add some oil and spice and shazam! A heart warming, crowd pleasing side!
Roasted Red Potatoes
3 cups chopped red potatoes
1/2 bell pepper
1 1/2 tbsp olive oil (divided)
1 tsp rosemary
1/2 tsp kosher salt
1/4 tsp black pepper
Preheat oven to 400 degrees.
In mixing bowl, mix 3 cups potatoes with 1 tablespoon of the olive oil, rosemary, salt and pepper. Turn out to baking pan. Place in oven and bake for 15 minutes. At 15 minutes add onion and bell pepper and 1/2 tablespoon olive oil to baking pan and stir. Bake in oven for additional 15 minutes.
Any type of bell pepper can be used, green, red, orange, yellow – they all work.
Also both a white or red onion will work.
For some variation you can add some chopped garlic when adding the onions and peppers. Or a 1/2 tsp of thyme with the spices.