Roasted Baby Red Potatoes Recipe #129353
Roasting brings out the flavors of the potatoes, onions and garlic. You choose what color you want to use for the bell pepper.
by PaulaG
50 min | 20 min prep
SERVES 4
- 3/4 lb baby red potato, washed, quartered
- 1/2 medium bell pepper, cut in 1/2-inch chunks
- 1/2 large red onion, cut in 1/2-inch chunks
- 10 medium garlic cloves, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- salt and pepper
- Preheat oven to 450 degrees.
- Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
- Sprinkle with freshly ground pepper and salt to taste.
- Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
- Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.
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5 stars