PS – they’re delicious served with Tofu Scramble. One of my favorite breakfasts!
Makes about 5-6 side servings
2-3 lbs. potatoes (I prefer red or gold)
1 onion (yellow or sweet)
1 large green bell pepper
Olive oil for drizzling, optional*
Salt to taste
Herbs of choice: garlic powder, basil, oregano, smoked paprika, etc.
Preheat oven to 425.
Rinse potatoes, then dry with a towel. (This helps for crispier potatoes.)
Dice potatoes into about 3/4″ cubes. Dice onion and bell pepper into smaller pieces, about 1/2″.
Place them all on large rimmed baking pan and drizzle with a small amount of olive oil.
Add salt and desired herbs. (Most commonly I use garlic powder and basil.)
Toss to thoroughly combine.
Roast for about 45-50 minutes (more/less as desired), stirring halfway through.
*Note: I’ve transitioned to oil-free potatoes now. Simply omit the oil, and place parchment paper down on the pan for non-stick, beautifully roasted veggies!