YIELDS:
6-8 servings
PREP TIME:
0 hours 10 mins
COOK TIME:
0 hours 45-50 mins
TOTAL TIME:
1 hours 0 mins
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ingredients
1 ½ Lbs. Red, white & blue baby potatoes, cut in half
3 Tbsp. Mayonnaise
½ Cup yellow onion, sliced
1 Red bell pepper, cut in half then each half cut in slices
1 Tbsp. olive oil
2 Tbsp. fresh rosemary, finely chopped
2 Tsps. Granulated Garlic powder
Salt & Pepper to taste
INSTRUCTIONS
1. Heat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Meanwhile, mix the potatoes with the mayonnaise, garlic, salt, pepper and chopped garlic in a large bowl.
2. Put the potatoes on the baking and roast until the potatoes are just cooked through, about 40 minutes. Toss the potatoes a couple of times during the cook. Remove from the oven.
3. Heat a tablespoon of oil a a large cast iron skillet over medium high heat until really hot. Add the roasted potatoes for the skillet and cook stirring for a couple of minutes to get real crispy bits on the potatoes. Add the peppers and onion and cook those down with the potatoes until the veggies are soft and brown in spots. Sprinkle with salt and pepper to taste.
4. I’ll serve this in small individual cast iron skillets that I’ve heated in the oven. Be careful, the handles can be hot. You can always serves these family style on a large platter or in a serving bowl. They are great with eggs in the morning or as a side dish with steak or poultry. Enjoy.
NOTE: These TriColor Roasted Potatoes are served with every meal of the day at my house. My dad called these “home fries” and would make them on special occasions. He boiled his potatoes the night before, then diced them up in the morning and fried them on a flatiron skillet with the peppers and onions. Obviously, I’ve added several twists, but the foundation comes from him. I’m sure he never would have considered adding the mayo but it does add a great taste. While we always had these as a side dish with eggs for a holiday breakfast, this makes a great side dish for any protein and works really well as a warm salad at a BBQ. Feel free to add some chopped bacon for another addition of flavor.
To get started, I preheat the oven to 350 degrees F. You want to roast the cut potatoes first so get them cooked through. They’ll finish their cooking in a skillet later. I mix the potatoes in a bowl with mayonnaise, chopped rosemary, granulated garlic powder, salt and pepper before adding them to a baking sheet. I roast them for about 40 minutes to cook through. Toss them a few times during the cook for even roasting.
I’ve used tricolor baby potatoes in this recipe because I love the look of them. Feel free to use any color baby potato you like. Red, yellow and purple all work. You could also use plain russet potatoes that have been scrubbed and cut into large chunks.
If you aren’t a fan of mayonnaise, use olive oil. Mayonnaise definitely offers a different flavor and is worth trying but olive oil works just great too.
When the time is up, I heat a little olive oil in a large cast iron skillet. When really hot, add the potatoes for their final cook. I want them really crispy in spots and kind of charred. I’ll cook for about five minutes before adding the bell peppers and onions. Cook those until they are wilted and fragrant and charred in spots. Add kosher salt and pepper to taste.
I like to serve them in small cast iron skillets when I have guests. The presentation is great but for family gatherings, I serve them on a large platter or in a serving bowl.
Note: You could cook the potatoes the night before, let them cool and then cover and store in the fridge until the next day. Then, I’d remove them from the refrigerator and let them come to room temperature and cook on the stove top as outlined above. That will save you a lot of time in the morning if serving with breakfast.
If you like this family brunch recipe, be sure to try some of my other very simple and homespun recipes:
Scrambled Eggs with Chives and Pan Fried Kielbasa
Kaiser Rolls with Herbed Butter
