Rosemary Potatoes with Red Pepper

When my mother-in-law makes this recipe she uses almost double the amount of oil and salt. This healthier version is still delicious, especially with roasted or grilled meat or chicken.

Jenna Helwig

Rosemary Potatoes with Red Pepper

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    4 russet potatoes, peeled and cut into 1/2-inch thick wedges 1/4 cup olive oil
    1 red pepper, cut into 1/2-inch thick strips, seeds discarded 1/2 teaspoon kosher salt, plus more for sprinkling
    1 1/2 teaspoon dried rosemary pepper to taste
    1/2 teaspoon dried oregano


    Prep: 10 min Total: More than 60 min
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    • 1

      Preheat the oven to 425º. Line a baking sheet with parchment paper.

    • 2

      With a mortar and pestle pound the rosemary and oregano into a powder. If you don’t have a mortar and pestle, place the herbs in a small plastic bag. Pound the herbs with the base of a small pot or run over them using a rolling pin and heavy pressure.

    • 3

      Place all of the ingredients in a large bowl. Toss to coat the potatoes and peppers. Spread the vegetables on the prepared baking sheet and sprinkle with a few pinches of additional salt.

    • 4

      Roast the potatoes and peppers for an hour or until tender and golden. For crunchier potatoes, run them under the broiler for about five minutes

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