Smoky Roasted Potatoes
Servings
8Serving size
about 1 cupThis recipe can easily be multiplied (although you’ll need multiple pans) and makes great leftovers.
Ingredients
| 1 1/2 pound Red potatoes (cut into 1/2 inch chunks) |
| 2 large White onions (thinly sliced) |
| 2 Large Red bell peppers (stemmed, seeded and sliced thinly) |
| 4 Tbsp. Olive oil |
| 3 Tbsp Smoked paprika |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 3 Tbsp. Fresh parsley (or chives; optional) |
Instructions
Place the potatoes, onions, peppers, olive oil, paprika, salt, and pepper in a large bowl and mix together until well blended.
Place the potato mixture in the skillet and return to the oven.
Roast for about 35 to 40 minutes. Toss occasionally.
The potatoes are done when the onions are soft and the potatoes tender. Sprinkle with the parley or chives just before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe started as an inspiration from a restaurant I eat breakfast at occasionally. They have the best roasted potatoes. You know the kind: small red or Yukon Gold potatoes, quartered and roasted with peppers and onions.
A lot of restaurants just serve a greasy glop of potatoes because they use too much oil. There is a balance of just enough oil to help get the potatoes a bit crispy on the outside but with too much all of the veggies are just saturated and it is inedible. When I set out to make this I decided at the last minute to throw in some smoked paprika. It is not necessary and you can go either way but the smokiness of the paprika takes this to a whole new level.
These aren’t just for breakfast. Serve these with your favorite grilled salmon or roasted chicken for a great weeknight meal.