I think it’s the English in me that always wants to make roasted potatoes. My Roasted Potatoes With Sautéed Peppers are so delicious you’ll want seconds. Let me show you how easy this dish is to make.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: large mixing bowl, 2 rimmed baking sheet pan, 1 (12-inch) sauté pan
1 (2 to 2 1/2 pound) bag of small white potatoes, quartered
1 red bell pepper, diced
1 orange bell pepper, diced
1/4 cup of olive oil plus 2 tablespoons
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
6 cloves of garlic, minced
2 tablespoons of fresh rosemary, minced
Preheat oven to 400-degrees F.
Cut the potatoes into quarters, the smaller ones in half, and mince the garlic. Place the potatoes into a large mixing bowl with olive oil, Kosher salt, fresh ground black pepper, and the minced garlic, toss until the potatoes are coated really well. Transfer the potatoes to two rimmed baking sheets pans, divided equally, and spread out into one layer. Roast the potatoes for 45 minutes to 1 hour.
Important: Fifteen (15) minutes into the roasting process, using a spatula, move the potatoes around to prevent them from sticking to the pan. Flip the potatoes twice more during cooking in order to ensure they brown evenly on both sides.
While the potatoes are roasting, dice the bell peppers. Heat 2 tablespoons of olive oil in a large sauté pan on medium-high heat. Add the diced peppers, Kosher salt, and fresh ground black pepper, stirring occasionally, cook for 3 to 5 minutes or just until soft.
Turn the oven off.
Remove the potatoes from the oven, divided equally, add the sautéed bell peppers between the two pans. Sprinkle freshly chopped rosemary over all the potatoes. Transfer to a large serving bowl.
There you have it, my Roasted Potatoes With Sautéed Peppers.
Note: If you need to keep the potatoes warm, place them back into the hot oven until you’re ready to serve.