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Delicious! This is so simple to prepare, yet it's so delicious and packed with wonderful flavors. I really liked what the basil contributed, too. Thank you for sharing your recipe, PaulaG. Made for the Pantry tag game (in the Canning and Preserves forum).
Even though I didn't have any peppers or onions, this was great. I used just a tiny bit of olive oil. The potatoes were a bit crunchy, and delicious. Thanks for sharing!
Simple, easy, delicious! I've made these before, and I came back for the recipe again. I changed it up a little by adding some lemon zest, and a bit of kosher salt. I like garlic, but I cut it in half and was still great!
Made this last night and served with Baked Seasoned Salmon#207872 and a green salad...heaven. I followed the directions and used red and green bell peppers and used some dry basil while cooking and topped with some finely shredded basil. The garlic wasn't overpowering and soooo sweet. Definately a keeper. Thank you! Made for Think Pink Tag Event - 2010.
I had some baby potatoes from Trader Joe's and decided on this recipe. I picked the right one! My potatoes were very small -- so I kept them whole. They were wonderful. In addition to the onions and peppers, I also added some asparagus that I wanted to use up. I didn't add the veggies until the last 15 minutes of roasting and they were perfect. I hide the little dish of leftovers in the back of the fridge -- they are MINE!!!!!
Another great recipe Paula..I used half a red and green pepper..The potatoes took longer to cook,more like 40 minutes,then I added veggies for 15 minutes longer..Everyone loved this dish very tasty..Thank U ...
REALLY good!! I used 1/2 yellow bell pepper and 1/2 orange bell pepper for color. I wasn't in the mood for basil tonight, so I sprinkled with dried rosemary. I think next time I might add the peppers in after the first 15 minutes. I like mine with a bit of crunch, and they were pretty smooshy. But, everything tasted wonderful! I really liked the red onion instead of using white or yellow. Thanks for a great recipe!
This made a perfect roasted red potato dish; not too oily! I used dill, parsley, kosher salt, black pepper, and frozen pre-cut red & green peppers and onions from BJ's wholesale. HOWEVER, I would recommed a cooler oven and for longer; I put these in the oven with spare ribs I was cooking for 2 hours @ 300 and they were the most moist and tender potatoes I've eaten and I've been in the restaurant biz for 23 years!!!
These little gems are so good. I loved the addition of red onion. Thank you for sharing.
Made these potatoes to go along with my grilled salmon and they were a perfect match. So easy to make and big on flavor. Made for Culinary Quest, 2014 - Pacific Northwest.