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Cooked by: Chef / Last Modified: 8/2/2008 / Difficulty: Intermediate / Number of Servings: 3 |
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Recipes with Roasted Potatoes with Peppers |
Directions: 1. Preheat oven to 425F.
2. Pour 1/4 cup olive oil onto large rimmed baking sheet.
3. Cut up peppers and onion.
4. Spread peppers and onion in pan and use a pinch of salt and pepper to flavor.
5. Roast 5 minutes.
6. Cut potatoes into thin slices and toss into peppers/onion.
7. Bake for about 30 minutes or until potatoes are soft/browned.
8. Remove from oven and put in mixing bowl.
9. Mix in shallots, parsley, chives, basil, thyme gently with a spoon. Spices can be fresh or dried.
10. Sprinkle in vinegar and serve immediately.
Ingredients:
1/16 Quart(s) olive oil
1 bell pepper, red
1 Pound(s) bell pepper, yellow
1/2 onion, red
1 Pound(s) potato, fingerling
326/625 Ounce(s) parsley flakes
163/5000 Pound(s) shallot
4/23 Ounce(s) chives
326/625 Ounce(s) basil leaves, dried
326/625 Ounce(s) thyme
2 Ounce(s) vinegar, champagne |
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