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Roasted Potatoes & Peppers

Roasted Potatoes & Peppers

by 14 people

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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
  1. 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.