Roasted Potatoes with Bell Peppers


This is a healthy, simple and very satisfying side dish. By roasting the potatoes with the skin on it saves time and adds extra flavor and nutrients. The skin contains B vitamins, vitamin C, iron, calcium, potassium and fiber and actually has more nutritional value than the rest of the potato.

No peeling AND extra nutrition you say? I call that a win-win situation. Your family and friends will call it wonderful.

4 russet potatoes (unpeeled, scrubbed and quartered lengthwise)
1 red bell pepper (seeded and cut into long 2-inch wide pieces)
1 green bell pepper (seeded and cut into long 2-inch wide pieces)
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary (chopped)
Course salt to taste

Preheat oven to 400 degrees.

Place potatoes, pepper slices and olive oil in a large closed baggie and toss until evenly coated. Arrange potatoes and bell peppers in a single layer on a large baking sheet. Sprinkle fresh thyme over the potatoes and peppers.

Bake for 25 minutes or until potatoes are golden brown. Remove potatoes and peppers from the oven. Transfer to a large serving dish, sprinkle with salt to taste, and serve while still warm.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
This entry was posted in Gluten-Free, Sides, vegan and tagged , , , , . Bookmark the permalink.

One Response to Roasted Potatoes with Bell Peppers

  1. LFFL says:

    And I just LOVE my potatoes!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s