Friday, April 24, 2009

Roasted Potatoes with Peppers and Onions

[2nd Version: Marsha and I had to overhaul the recipe I originally posted. It was just SO WRONG!]

This is another of my favorite side dishes from my time living with Marsha. It's a simple, cheap, and versatile delight. At different times, we made it for breakfast, lunch, dinner and brunch. And we always modified the ingredients. Sometimes we used red pepper flakes, sometimes not. Sometimes we used fingerling potatoes, sometimes baby red potatoes. Sometimes we hacked up the garlic, sometimes not. We used to grab ALL SORTS of different sweet pepper varieties, such as green and orange. Whatever caught the eye. I don't think it was ever the same twice.

--3 or 4 Russet Potatoes, scrubbed clean, peeled, then cut into 1-inch cubes
--1 Red Bell Pepper, seeded and cut into thin strips
--1 Yellow Bell Pepper, seeded and cut into thin strips
--1 medium Yellow Onion, diced
--4 large Garlic cloves, smashed
--2 or 3 tbsp Olive Oil
--Kosher Salt or Coarse Sea Salt
--Fresh-Ground Black Pepper
--1 tsp Crushed Red Pepper Flakes (optional)

Preheat oven to 400 degrees Fahrenheit. On a cookie sheet, toss all vegetables with olive oil, salt, pepper, and red pepper flakes. Roast for 40-45 minutes, or until the potatoes are tender.

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