Food Friday and Roasted Potatoes are on the menu

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I love a simple recipe, one where I can cook everything without pulling out any more pots than necessary.  This is one of those delicious sides that can be thrown in the oven with the pork roast!

Roasted Potatoes and Vegetables

Ingredients

 

2 lbs potatoes–boiled until fork tender but NOT SOFT
1 green, yellow, and red pepper–washed, stemmed, seeded, and diced

1 onion–diced

3 Tablespoons minced garlic
1 Tbsp dried Italian seasoning

5 Tbsp olive oil

3 Tbsp butter, melted

Salt and pepper to taste
(For a side note–occasionally I add chopped bits of precooked carrot to this!)

Pre-heat oven to 350ºF.

Peel potatoes.  Cut into 1/2 inch pieces.
Mix potatoes, green peppers, and onion in mixing bowl.  Add oil, garlic, italian seasoning, salt and pepper.  Toss to coat thoroughly.
Arrange mixture in a single layer in a casserole dish or cookie sheet. 
Bake for 30-45 minutes
Serve immediately.

 

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