Roasted Rosemary Potatoes with Onions and Peppers
Wow it’s been a while since I’ve shared a recipe with you, can you forgive my absence? It’s been quite a busy summer with unpacking, several trips upstate, and getting acclimated to my new job. So. Much. New! All I can say is I am happy and content and am even more excited to share more recipes on a weekly basis.
This recipe came to me this weekend at my sister in law’s Bachelorette party. I made breakfast for the girls and we opted to make eggs, french toast, and potatoes. My sister gave me the idea to sauté some peppers and onions and then add them to the potatoes as they baked. MIND BLOWN. Obviously I needed to do this again at home.
I opted to use baby yukon/yellow potatoes and tossed them in avocado oil, and amped up the flavor with dried rosemary and pink sea salt. These baked for 20 minutes at 375*. Halfway through I flipped and tossed the potatoes around.
Once the 20 minutes passed, I cranked the heat up to 425* for 15 minutes, and added in the sautéed peppers and onions. I cannot begin to tell you the flavor profile that was added when the peppers and onions roasted with the potatoes. I mean, I could eat these over and over again, in fact I’ll most likely play with a variety of seasonings next week with baby red bliss potatoes. Stay tuned 🙂