Name: Tri-Color Roasted Potatoes
Prep time: 10 min
Cook time: 50 min
Yield: 8
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

YIELDS:

6-8 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 45-50 mins

TOTAL TIME:

1 hours 0 mins

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

DIRECTIONS

1. Heat the oven to 350 degrees. Spray a baking sheet with cooking spray. Meanwhile, mix the potatoes with the mayonnaise, garlic, salt and pepper.

2. Put the potatoes, peppers and onions on the baking sheet. Put them separately on the sheet because the second part of this cook requires you to add in the peppers and onion separately to keep them from burning. Roast until the potatoes are just cooked through, about 40 minutes. Toss the potatoes a couple of times during the cook.

3. At this point, you can let these potatoes and veggies cool completely and store them overnight in the refrigerator. You can do the following step the next day. If taking them from the refrigerator, let the mixture come to room temperature first before finishing them on the stovetop.

4. If cooking right away, heat one tablespoon of oil in a cast iron pan over medium high heat until really hot. Add the potatoes first. Taste and salt and pepper again if needed. Cook until nice and crispy (about five minutes). Add the peppers and onion, salt and pepper again (if necessary) and stir until all the veggies are warm and crispy in spots, about two minutes. Serve and enjoy!

NOTE: 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.

Tri-Color Roasted Potatoes

ingredients

DIRECTIONS

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