These delightful potatoes will entertain your palate with an adorable crispy exterior and a surprising softness on the inside. The hint of Chipotle Chilies spiciness coupled with the sweetness of sautéed onions and red peppers adds a scrumptious depth of flavor. These potatoes are versatile enough to serve as a side dish or breakfast.
Baking these potatoes twice, if you will, is what makes them soft inside and crispy on the exterior. At 375F degrees the potatoes are roasted to softness and they start to brown. Using the temperature to 450F degrees transfers the exterior texture to crispness. I sauté the veggies to prevent them from burning and they retain a beautiful sweetness using this process.
We rarely have left overs of this delight, but when there is leftover the flavor develops even more. So it works great as a make ahead dish and just reheat in a preheated oven at 450F degrees for 10 to 15 minutes. I hope you will try this easy recipe and enjoy as much as we do. Happy Cooking!
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Roasted Potatoes with Onions and Red Peppers
Equipment
- 1/2 sheetpan lined with parchment paper
Ingredients
For The Potatoes:
- 3 large Idaho potatoes can substitute russet potatoes
- 2 to 3 tablespoons extra virgin olive oil
- 1 teaspoon Chipotle chili pepper
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For The Veggies:
- 1 tablespoon extra virgin olive oil
- 1 medium onion peeled and diced small
- 1 medium red bell pepper seeds removed and diced small
- 1 teaspoon garlic fresh and crushed or finely minced
- 1 teaspoon rosemary fresh and finely chopped
- pinch of salt and freshly ground black pepper
Instructions
Make the potatoes:
Preheat the oven 375F degrees. Use the roast setting if your oven has this feature.
- Wash, peel and dice the potatoes into 1/2 or 1 inch pieces. As you peel and dice the potatoes add them into a bowl with cold tap water.Note: Placing the potatoes in cold water as you peel and cut them helps to prevent oxidation (browning).
- Drain the potatoes and dry them very well in an absorbant kitchen towel.
- Dump the dried potatoes onto a 1/2 sheetpan lined with parchment paper.
- Drizzle 2 to 3 tablespoons extra virgin olive oil over the potatoes. Mix to coat the potatoes.
- Mix together the Chipotle Chili pepper, salt and black pepper.
- Sprinkle the spice mix all over the potatoes. Mix thoroughly to coat the potatoes.
- Roast the potatoes for 25 to 30 minutes until soft.
While the potatoes are roasting, let's cook the veggies:
- Add one tablespoon extra virgin olive oil to a skillet. Use medium heat.
- Saute the onions and peppers. Add a pinch of salt and pepper to taste. Cook for 3 minutes until the veggies starts to soften.
- Add the garlic and rosemary. Mix and cook 30 to 60 seconds until fragrant.
- Turn off the stove.
Bring it altogether:
- Remove the potatoes from the oven after roasting for 25 to 30 minutes. The potatoes will be tender when pierced with a fork.
- Turn the oven temperature to 450F Degrees.
- Add the cooked veggies to the pan with the potatoes.
- Give it a gentle but thorough mix to incorporate the potatoes.
- Return the pan to the oven and continue cooking for 10 to 15 minutes until the potatoes are lightly crispy with a nice brown color on the outside.
- Remove the pan and serve as a side dish or as breakfast potatoes.
Notes
Nutrition
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