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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Roasted Potatoes and Red Peppers Recipe

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This recipe for Roasted Potatoes and Red Peppers is from The Byrd Feeder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. potatoes, cubed
2 red bell peppers, cut into 1-inch pieces
2 cloves garlic, minced
2 medium onions, chopped coarsely
2 green onions, including green tops, chopped
2 T fresh oregano, chopped or 2 tsp. dried oregano
2 T fresh rosemary, chopped, or 2 tsp. dried rosemary (We prefer to use basil rather than rosemary.)
2 T fresh marjoram, chopped or 2 tsp. dried marjoram
1/2 cup olive oil
1/2 tsp. black pepper
1/2 tsp. salt
Directions:
Directions:
1. In a large bowl, combine the potatoes, red peppers, garlic, onions, green onions, oregano, rosemary (or basil), marjoram, olive oil, pepper and salt. Stir well to combine all ingredients.
2. Line a broiler pan with aluminum foil (a 9x13 pan works fine if you don't have a broiler pan. You might also try a cookie sheet for crisper potatoes.) and oil lightly. Distribute the potato mixture evenly in the pan.
3. Bake in a preheated 375º oven for 40 minutes, stirring gently once or twice during that period.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
This recipe came from The Seattle Times. It has been a family favorite for years. Thad often makes it for family gatherings.

 

 

 

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