Makes: 6 servings
- 2 pounds potatoes, cut into 1-inch chunks
- 3/4 pound mixed hot chile peppers
- 3/4 pound bell peppers
- EVOO, for drizzling
- 1 1/2 tablespoons coarsely chopped fresh rosemary
- sea salt and pepper
- Preheat the oven to 425 degrees . Toss all the ingredients together on a large baking sheet. Roast in the oven, flipping once halfway through cooking, until deep golden, about 40 minutes.