I always have such a hard time with side items. This one has become a staple at our house.
Red Round potatoes
1 small red bell pepper, seeded and cut into strips
1 medium yellow skinned onions, thinly sliced
4 large cloves garlic, cracked away from skin
1 ts crushed red pepper flakes
1/4 cup tbs extra virgin olive oil
course salt and pepper
Cut red potatoes in quarters. Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
Red Round potatoes
1 small red bell pepper, seeded and cut into strips
1 medium yellow skinned onions, thinly sliced
4 large cloves garlic, cracked away from skin
1 ts crushed red pepper flakes
1/4 cup tbs extra virgin olive oil
course salt and pepper
Cut red potatoes in quarters. Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
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