Friday, February 12, 2016

Roasted Potatoes with Bell Peppers and Onions

4 or 5 large potatoes, red-skin or Yukon gold work the best in this recipe
2 medium or green bell peppers or 1 of each, cut into thick strips
1 large onion, halved and sliced
Salt to taste
Freshly ground black pepper to taste
Freshly crumbled dried thyme, to taste

Preheat the oven to 425 degrees F.

Scrub the potatoes well. Cut them in half lengthwise, then into slices approximately 1/4-inch thick.

Place all the ingredients, except the black per and the thyme in a large mixing bowl and combine well.

Transfer to an oiled (or foil-lined) roasting pan.

Bake, stirring every 10 minutes, until the potatoes are tender and lightly browned.


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