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.