While chicken is on the grill in your back yard, pop this gorgeous side dish in the oven to make a complete meal. I made this tonight and am using the small amount of leftovers for an egg scramble tomorrow morning. That is if don’t get lazy and press snooze too many times. Here are a few hints when roasting:
- Use a high heat in your oven.
- Don’t mess too much with the ingredients on the pan. Toss and then let them be!
- Keep the size of your vegetables relatively small to amplify the amount of crusty, caramelized,and golden brown vegetables.
- A clean oven will help to make sure there is no smoke-thus setting off your smoke alarm. I wish I was not speaking from experience on this one.
Roasted Red Potatoes & Peppers
5 pounds red potatoes, roughly chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 stick butter, melted
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
Bake for 20 to 25 minutes, shaking the pan twice.
Raise the heat to 475 degrees and bake until crisp and brown, 25 minutes.
Sprinkle with a little more salt and pepper before serving.
From the Pioneer Woman’s Dinnertime cookbook. Check it out here on Food Network.
*I halved this recipe. It is plenty for four people.
*To make a wonderful grill menu, combine this side dish with grilled chicken and the sauce from Maya’s Chimichurri Steak recipe on my website.