Roasted Potatoes and Peppers
From my wife Jessica.
You can omit the peppers and this is just as good. In addition, instead of rosemary, you can use any mix of spices. Jessica’s favorite is cumin and chili powder.
- 6
- 10 min
- 40-45 min
Ingredients
- 2 pounds potatoes, cut into 1-inch chunks
- 3/4 pound mixed hot chile peppers
- 3/4 pound bell peppers
- Extra Virgin Olive Oil, for drizzling
- 1 1/2 tablespoons coarsely chopped fresh rosemary
- spice mixes of your choice
- sea salt and pepper
Directions
- Preheat oven to 425 F.
- Line a non-insulated cookie sheet with parchment paper or AL Foil.
- In a large bowl toss the potatoes and peppers in the oil and spices to ensure good coverage.
- Roast in the oven, flipping once halfway through cooking, until deep golden, about 40 minutes.
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