Friday, March 9, 2012

Savory Roasted Potatoes with Red Pepper

Sometimes I get hung up on the side dishes and forget just how easy it is to put together a simple and delicious accompaniment to a serving of meat or a hearty sandwich. This was outstanding because it only took a few minutes and because I pulled everything out of the fridge without a trip to the market. So, as a side note, you could substitute the red pepper for almost any vegetable you already have.
 All I did for this was wash and cut some yellow potatoes into large bite sized chunks. Red potatoes would be good too or any waxy variety you have. I am about to get very technical here so hang on... Choose the size baking dish that fits your family, the amount of potatoes you need to fill both the dish and your family. This is my favorite dish for this type of food.
Yes, it is a little scruffy looking but that is because it is well seasoned and often used to produce something much enjoyed, sounds like most of us ;)
I put a drizzle of olive oil in the bottom, or use butter if you prefer...
Add the cut potatoes and some onion.

Dice some red pepper, I used about 1/2 a large pepper here. Salt and pepper to taste.
Sprinkle some marjoram, parsley, rosemary, or what ever herbs make you happy, and one or two minced garlic cloves. Drizzle more olive oil over the top, you don't need it to float, just a couple tablespoons will do nicely. I like some coarse, flaky salt on top too. It cooks best as a single layer.
Pop this into a preheated oven, 400F. for 35-40 minutes depending in the size dish and amount of spuds used, obviously if you have a load of food piled in deeply then it will take longer.

Simple, tasty, very little prep time, healthy, and all in one dish!
I really needed some more color on this plate.

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