This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The only thing I like more than talking about food is eating." -John Walters
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.
Servings: 8 | Serving size: about 1 cup
Cooking time: 45 minutes
This recipe can easily be multiplied (although you'll need multiple pans) and makes great leftovers.
|1 1/2 lbs.||small red potatoes (cut into 1/2 inch chunks)|
|2 large||onions (thinly sliced)|
|2 large||red bell peppers (stemmed, seeded and sliced thinly)|
|4 Tbsp.||olive oil|
|3 Tbsp.||smoked paprika|
|to taste||fresh ground black pepper|
|3 Tbsp||parsley or chives (optional)|
Place a large skillet in the oven and preheat the oven to 400°F.
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.
Serving size = about 1 cup
Servings = 8
Amount Per Serving
|Calories 206||Calories from Fat 81|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 5g||20%|
|Vitamin A 70%||Vitamin C 140%|
|Calcium 4%||Iron 10%|
|Vitamin K 14mcg||Potassium 783mg|