1 1/2 poundsYukon gold potatoescut into 3/4-inch pieces
1bell peppercut into small wedges
1/2red onioncut into small wedges
2tablespoonsextra virgin olive oil
1teaspoonItalian seasoning
1/2teaspoongarlic powder
1/2teaspoonkosher salt
1/2teaspoonground black pepper
1/4teaspooncayenne pepper
Fresh herbsfor garnish (optional)
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper or foil.
Spread the potatoes, bell pepper and onion on the baking sheet, then drizzle the olive oil over the vegetables. Season with Italian seasoning, garlic powder, salt, pepper and cayenne powder and toss until evenly coasted. Spread them in an even layer on the sheet.
Bake 45 to 60 minutes until the vegetables are tender and golden brown on the edges, tossing every 15 minutes for even browning. Serve immediately garnished with fresh parsley or your favorite herbs.
NOTE: If you want the potatoes extra crispy, broil the potatoes for 2 to 3 minutes at the end of baking.
Notes
SUBSTITUTIONS
Potatoes: Yukon Gold potatoes are the preferred type of potato for this recipe.
Red Onion: You can substitute with yellow onion.
Olive Oil: You can use avocado oil instead, if preferred.
Seasonings: You can also switch it up and use coriander, ground turmeric or paprika.
STORAGEStore leftovers in a sealed container in the refrigerator for up to 3 days.Each serving is about 1 cup. This recipe makes about 5 servings.