Roasted Potatoes and Red Peppers
The Northwest is noted for the high quality of its potatoes. This recipe showcases them to earthy perfection in a hearty side dish.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
The Northwest is noted for the high quality of its potatoes. This recipe showcases them to earthy perfection in a hearty side dish.
Ingredients
- 4 large white-skinned or red-skinned potatoes, cut into 1-inch cubes
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 red bell peppers, cut into 1-inch pieces
- 1 large onion, diced
- 2 scallions, including green tops, sliced
- 2 Tbs. chopped fresh oregano or 2 tsp. dried
- 2 Tbs. chopped fresh marjoram or 2 tsp. dried
- 2 Tbs. chopped fresh rosemary or 2 tsp. dried
- 1/3 cup olive oil
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. salt
Preparation
Preheat oven to 375F. In a large mixing bowl, combine all ingredients.
Line broiler pan with lightly oiled aluminum foil. Distribute potato mixture evenly in pan. Bake 1 hour, stirring gently once or twice during baking.
Nutrition Information
- Calories 291
- Carbohydrate Content 43 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 5 g
- Protein Content 4 g
- Saturated Fat Content 2 g
- Sodium Content 192 mg
- Sugar Content 0 g