Thursday, December 12, 2013

Red Pepper-Onion Roasted Potatoes

Peppadew peppers, apparently found wild in Africa late last century, are supposed to be found pickled in jars or cans, maybe even in bulk in the deli case. Mild to hot, I guess they look like a cross between a red bell pepper and a cherry tomato. I searched the canned fruit/vegetable aisle, the end-caps of the big bins of the fruit and vegetable stands in the produce section, and in the condiment section amongst the pickles and pepper rings of three different grocery stores and came up empty-handed. If you plan ahead, you can order them. I executed the following recipe and simply omitted the six Peppadew's called for.

Red Pepper-Onion Roasted Potatoes
adapted from Cooking Club, Winter 2014
click to print

6 medium Yukon gold potatoes, peeled, halved lengthwise, sliced crosswise (1/2 to 3/4 inch thick)
1 large sweet onion, cut into 1 1/4-inch wedges
1 red bell pepper, cut into 1-inch pieces
1 1/2 tbsp extra-virgin olive oil
1 tsp coarse sea salt
1/2 tsp pepper

Heat oven to 425ºF.

Combine oil, salt and pepper in a large bowl.

Toss potatoes, onion, and bell pepper in oil mixture.

Arrange on large rimmed baking sheet.

Bake 45 minutes or until potatoes are tender, lightly browned and peppers are lightly charred.

As with any roasted vegetables, tossing them in salted/peppered olive oil before spreading them across a big sheet and cooking at high heat yields tender, slightly sweetened, delicious veg. I didn't miss the Peppadew peppers but did wonder what they'd bring to the table. If I come across them in the future, I'll try this again.

  • Yukon gold potatoes: $2.50
  • sweet onion: $0.95
  • red bell pepper: $1.50
  • extra-virgin olive oil: $0.14
Total: $5.09 or about $0.85 for each of 6 servings