I know that there aren’t any herbs like rosemary or thyme or any garlic in this recipe, and you can add those according to the other dishes you may be serving with the potatoes. However, they are excellent just like this, letting the taste of the really fresh vegetables shine through. It is important to use good quality olive oil when it is the only seasoning.
I like roasted potatoes, because I can prepare the rest of the meal while they are roasting, cutting down on the “frazzle” time before dinner.
Roasted Potatoes with Green Peppers and Onions
6 medium Yukon Gold Potato -- 1/2" slices
1 large Onion -- 1 1/4" wedges
1 large Green Bell Pepper -- 1" pieces
1 1/2 tablespoons Olive Oil
Salt and Pepper -- to taste
Heat oven to 425°. Cut potatoes in half lengthwise, then in 1/2 to 3/4" slices. Cut peppers and onions.
Combine in a large bowl with the oil, salt and pepper. Arrange on a large rimmed baking sheet, lined with foil if desired.
Bake 45 minutes until potatoes are tender and peppers are lightly charred.
Serves 6 Yield: "4 1/2 Cups"
Per Serving: 112 Calories; 3g Fat (27.7% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.