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.