I’m a girl. I love a good accessory. Meals are no exception.
Simple roasted potatoes with the right accessories: roasted peppers, caramelized onions, mushrooms, cheese. Add or delete what you like. Serve as a brunch side dish or I ate it as a meal after it came out of the oven….out of a bowl, right over the stove, with a shovel. I’ve also thrown these in to a frittata with some cooked bacon. Serve with a salad. Delicious dinner.
Preheat oven to 400 degrees. A tip from the fabulous Chef Laura, who runs Tasteful Tours, and has given a few private cooking lessons to our Supper Club. I’ll tell you more about the Tasteful Tours in a later blog…fun! Chef Laura Tip: Preheat your roasting pan when you preheat your oven. You’ll get a great sizzle when those potatoes hit the pan and begin to roast and crisp on the outside and stay creamy, soft on the inside.
Wash your veggies and cut them up in to chopped pieces. Heat a large skillet over medium heat with about 1 TBLS of olive oil. Begin by cooking the onions. When they start to soften add the peppers and mushrooms. As the mushrooms begin to soften, they will yield a lot of liquid. You want to cook the veggies until they are softened and not a lot of liquid is left in the pan.
While veggies cook. Wash and cut up whatever kind of potatoes you like. No need to peel them. Didn’t mom always tell you all the vitamins are in the skin. Whether that’s true or not I have no idea but mom’s usually know a lot more than the average man. I used a 5 lb bag of red-skinned to make enough for a brunch for six.
Toss the potatoes with a few tablespoons of olive oil, a few teaspoons of minced garlic and season them with salt and pepper.
Add your softened-up veggies to the potatoes. Spread out the pototoes/veggies on your pre-heated roasting pan. Bake for about 20 minutes and then use a spatula to turn them over and around the pan. Bake for another 20 minutes or until potatoes are softened.