I think it’s my English heritage 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: 6 to 8 servings
Equipment: large mixing bowl, 2 rimmed baking sheet pans, 1 (12-inch) sauté pan, cutting board, chef’s knife
Ingredients:
1 (2 1/2 pound) bag of small white potatoes, quartered
1 red bell pepper, diced
1 orange bell pepper, diced
1/4 cup plus 2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon freshly-ground black pepper
6 cloves of garlic, minced
2 tablespoons of fresh rosemary, minced
Instructions:
Preheat oven to 400°F.
Cut the potatoes into quarters, and the smaller ones into halves. Mince the garlic. Place the potatoes in a large mixing bowl with olive oil, Kosher salt, fresh-ground black pepper, and minced garlic, and toss until well coated. Transfer the potatoes to two rimmed baking sheet pans, divide them equally, and spread them 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 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, and cook for 3-5 minutes or just until soft.
Turn the oven off.
Remove the potatoes from the oven, divide equally, and 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.
Notes:
1) If you need to keep the potatoes warm, place them back into the hot oven until you’re ready to serve.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Roasted Potatoes With Sautéed Peppers
Equipment
- 1 mixing bowl Large
- 2 rimmed baking sheet pans
- 1 saute pan 12-inch
- 1 cutting board
- 1 chef's knife
Ingredients
- 1 2 1/2 pound bag small white potatoes Quartered
- 1 red bell pepper Diced
- 1 orange bell pepper Diced
- 1/4 cup + 2 tbsps olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 6 cloves garlic Minced
- 2 tbsps fresh rosemary Minced
Instructions
- Preheat oven to 400°F.Cut the potatoes into quarters, and the smaller ones into halves. Mince the garlic. Place the potatoes in a large mixing bowl with olive oil, Kosher salt, fresh-ground black pepper, and minced garlic, and toss until well coated. Transfer the potatoes to two rimmed baking sheet pans, divide them equally, and spread them 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 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, and cook for 3-5 minutes or just until soft.Turn the oven off.Remove the potatoes from the oven, divide equally, and 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.
Notes
1) If you need to keep the potatoes warm, place them back into the hot oven until you're ready to serve.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2015/07/06/lemon-pepper-asparagus/
https://lindalouhamel.com/2019/04/29/fennel-and-garlic-bone-in-pork-loin/
