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