Roasted Potatoes and Peppers with Rosemary

Potatoes make their appearance more often around this time of year at our house. I’m sure the reasons why are no surprise – it’s finally cool enough that baking them in the oven won’t cause an unwelcome heating of the house, they’re inexpensive, and when the temperatures drop, we all reach for comfort foods, and potatoes are one such food. Truthfully, I don’t eat them all that often, but it’s nice to have more options than the usual potato choices – baked, mashed, or roasted. (Yes, there is always the fourth option – fried – but that’s just an awful lot of mess and work for a less-healthy version of this vegetable.) This easy-to-make side dish is a simple variation on my usual roasted potatoes, and offers a delicious punch of flavor and color.

It’s really more of an un-recipe, because truly, measurements are approximate, and you can substitute out a variety of different veggies. Want to add a mix of root vegetables? Try throwing in some carrots or parsnips. Don’t have rosemary? Throw in some thyme, or omit the herbs entirely and instead add some chili powder and cumin. Or make it spicier by swapping out some of the bell peppers for spicier poblanos or Anaheim chiles. It’s all good, and it will keep your side dish from becoming an afterthought!

Roasted Potatoes and Peppers with Rosemary

3 large Russet potatoes, scrubbed and cut into 1-inch chunks

2-3 bell peppers (green, red, or a mixture of each), seeded and sliced

1/2 yellow onion, sliced

1 sprig rosemary, needles picked and chopped

1-2 T grapeseed oil

1/2 t Hungarian sweet paprika

Salt and pepper to taste

Preheat oven to 425 degrees. Place potatoes, peppers, onion, and rosemary in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown.) Add oil and spices and toss evenly to coat.

Roast in the oven for 30 minutes or until potatoes are pierced easily with a fork. Stir once or twice during roasting.

Serves 4.

Comments

  1. says

    Yum – this looks delicious. Like you I don’t eat potatoes often (I try to focus on sweet potatoes or squash because they tend to play well with my blood sugar) but I do so love a good potato dish, especially when the weather gets cooler.

  2. says

    Love that you call this an un-recipe! I have a few un-recipes too and they’re the best. I could never ever give up the lovely potato, there’s just something about it. Now I have another recipe!

  3. says

    Alta,
    Did you read the comment on your Chili? You are a first place winner in the Texas Star Chili Cook Off! Check out the Winners Page so you can pick up your prize!
    Congratulations!
    Miz Helen

  4. says

    Hi Alta! I love this combination of flavors. I always add rosemary to my potatoes as well (probably because I have a rosemary bush that just won’t quit and I am always using an excuse to use it up). But this dish looks absolutely delish!

  5. says

    Roasted potatoes are a favorite of mine, but I don’t add other veggies to them. I love the onions and peppers in yours and will have to try that next time. I have a very small rosemary plant and I love the flavor it gives.

  6. says

    Potatoes and rosemary is a classic combination well loved by all of us. I really like your addition of peppers. Esp. the red peppers are so beautifully flavorful and sweet when roasted.

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