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750 g to 1 kg baby potatoes, about 18, or 3 medium Yukon Gold potatoes
2 large bell peppers, preferably 1 red and 1 green
1 red onion
3 tbsp olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp rosemary leaves
Preheat oven to 375F (190C). Lightly oil a rimmed baking sheet. Leave unpeeled baby potatoes whole. If using Yukon Gold, peel only if you wish. Slice in half, then slice each half into quarters. Place in a large bowl. Core and seed peppers. Thickly slice. Slice onion in half, then slice into thick strips. Add peppers and onion to potatoes. Drizzle with olive oil. Sprinkle with salt, pepper, paprika, oregano and rosemary. Stir until vegetables are evenly coated.
Spread vegetables out on baking sheet. Roast in centre of preheated 375F (190C) oven, stirring once or twice, until vegetables are tender and potatoes are golden-tinged, 50 to 60 minutes. Serve warm or at room temperature. Delicious with roast beef, pork or chicken.
Calories 181, Protein 3.7g, Carbohydrates 27.5g, Fat 7.1g, Fibre 3.7g, Sodium 247mg.
No matter what kind of party you?re hosting, keep the last-minute runaround to a minimum. Our fragrant roasted potatoes, colourful peppers and onion require only one pan. Pop them in the oven underneath a roast for a no-stress side dish.