Here I started with our basic recipe for Roasted Potatoes and Onions and kicked it up a notch by adding chunks of red bell pepper.
It's a tasty and healthy side dish that works equally well with breakfast, brunch, lunch, or dinner.
1 to 1 1/2 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 small or medium yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 to 1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley (optional)
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss the potato cubes, pepper pieces, and onion wedges with the olive oil, salt, and pepper. Use only enough olive oil to lightly coat all of the vegetables.
Arrange the coated vegetables in a single layer in a deep baking dish or roasting pan.
Cover with foil, and roast for 15 minutes. Uncover and stir.
Return to oven and roast uncovered, stirring occasionally, for another 30-45 minutes, or until the vegetables are tender and golden.
Sprinkle with the parsley (if using), and serve.
-- 3-6 servings