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Roasted Potatoes and Red Peppers

The Northwest is noted for the high quality of its potatoes. This recipe showcases them to earthy perfection in a hearty side dish.

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The Northwest is noted for the high quality of its potatoes. This recipe showcases them to earthy perfection in a hearty side dish.

Servings
1-CUP SERVING

Ingredients

  • 4 large white-skinned or red-skinned potatoes, cut into 1-inch cubes
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 red bell peppers, cut into 1-inch pieces
  • 1 large onion, diced
  • 2 scallions, including green tops, sliced
  • 2 Tbs. chopped fresh oregano or 2 tsp. dried
  • 2 Tbs. chopped fresh marjoram or 2 tsp. dried
  • 2 Tbs. chopped fresh rosemary or 2 tsp. dried
  • 1/3 cup olive oil
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. salt

Preparation

  1. Preheat oven to 375F. In a large mixing bowl, combine all ingredients.
  2. Line broiler pan with lightly oiled aluminum foil. Distribute potato mixture evenly in pan. Bake 1 hour, stirring gently once or twice during baking.

Nutrition Information

  • Serving Size Serves 6
  • Calories 291
  • Carbohydrate Content 43 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 5 g
  • Protein Content 4 g
  • Saturated Fat Content 2 g
  • Sodium Content 192 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g