Roasted Potatoes and Peppers

Chef Kate's Note:

New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 ½ lbs tiny new potatoes
• 1 onion
• 1 bell pepper (red, yellow or orange)
• 1 ½ tablespoons olive oil
• 1 garlic clove , crushed (or more)
• 1 tablespoon rosemary , fresh, chopped
• salt & freshly ground black pepper

Directions:

1. Preheat oven to 375°F (190°C).
2. Wash potatoes.
3. Halve or quarter larger potatoes.
4. Cut onion into eight pieces.
5. Cut peppers into one-inch pieces.
6. Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
7. Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

Reviews

[Kauaian cook]

Made as written twice this month -- wonderful recipe. Turned the zip lock bag wrong side out to remove stuck on seasonings with a spatula to add to the veggies. Also, uncovered the baking dish about 20 minutes before it was done, making it more a baked dish than a steamed one. Took a little longer than stated to be done -- about a hour, most likely due to uncovering during baking. Besides the healthy aspect of all the veggies, this dish is a delightful accompaniment to a meal. Thanks for posting this -- a keeper!

[quikgourmet]

Fabulous! Quick, fresh, and colorful in its presentation. I used 2 minced garlic cloves, half a red and half a green pepper for more color, baked it about 55 minutes. A fantastic side dish!

[Dreamer in Ontario]

A very nice side dish. I used small red potatoes, red onion and orange bell pepper. I love the flavour of the rosemary. Made for ZWT4 Family Picks.