Roasted Potatoes, Peppers and Onions
This is a dish that I learned from Italian friends. I had forgotten about it until I saw a similar recipe. I am glad it is back because it is such an easy and delicious vegetable side dish. You can substitute other herbs and, if desired, use just one type of bell pepper. As with most vegetables that are roasted with olive oil, it is equally good hot, warm or room temperature, so it makes a great side dish for a family meal or for a potluck event.
- 4 medium potatoes, scrubbed and cut into about 1-inch pieces (see notes below)
- 1 medium onion, chopped into about 1-inch pieces
- 1 medium red bell pepper, cut into about 1-inch pieces
- 1 medium green bell pepper, cut into about 1-inch pieces
- 4 large cloves garlic, coarsely chopped
- 2 teaspoons dried oregano leaves
- 1 teaspoon dried thyme leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Preheat oven to 400° F. Place all of the vegetables on a large baking sheet or shallow roasting pan. Sprinkle with the herbs, salt and pepper. Drizzle with the oil, then toss well to combine. Spread into one layer. Roast until potatoes are tender, about 45 minutes, turning occasionally. Serve hot, warm or room temperature.
Notes: I use Yukon gold potatoes for most of my recipes. My second choice for this recipe would be any waxy or boiling potato. However, if you prefer the texture of russet baking potatoes then, by all means, use them.
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