Thursday, July 29, 2010

Roasted Potatoes

This is a very simple recipe for roasted potatoes I found in an excellent Junior League cookbook. The onions and peppers complement the potatoes perfectly! You'll find that the ingredients call for a pretty large amount of black pepper, which definitely gives this dish a kick. So, lighten up on the pepper if you don't like a lot of spice. Enjoy! - Allison Y.

Roasted Potatoes
Adapted from The Junior League at Home

1 1/2 pounds baby red potatoes, quartered
1/3 cup olive oil
1/2 teaspoon salt
4 teaspoons pepper
1 teaspoon dried thyme
1 red bell pepper, cut into bite size pieces
1 large red onion, chopped
4 large cloves garlic

Preheat the oven to 400 degrees. In a medium-sized bowl, toss the potatoes with salt, pepper, thyme, and half the oil. Bake on a cookie sheet for 20 minutes or until tender.

Mix the peppers, onion, garlic, and the rest of the oil in a baking pan. Add the potatoes and mix well. Bake for 15 minutes, until the peppers and onions are tender and the potatoes are beginning to brown.

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