It's All About Nutrition!

Roasted Potatoes Supreme

(from the “It’s All About Nutrition” kitchen)

This recipe is one of our favorite sidedishes and goes well with just about any main course you have in mind.

Ingredients:
2-3 medium red potatoes, skin on
2 medium sweet potatoes, skin on
1 large sweet red pepper
1 medium onion
2 tablespoons of minced garlic
Extra virgin oil
Basil, thyme, dill, parsley, rosemary (fresh or dried)

Wash and scrub red potatoes and sweet potatoes leaving the skin on.

Cut red potatoes in half and then cut in half again; cube into 3/4 inch pieces.

Cut the ends off of sweet potatoes. Cut in half lengthwise then cut in half lengthwise again; cube sweet potatoes to about 3/4 inch pieces.

Cut the onion in half and then cut in half again; cut to preferred size…we like to use larger pieces because they hold up well during roasting.

Cut the ends off of a large red pepper and rinse off seeds; cut into 3/4 inch lengthwise strips and then cube into 1 inch pieces.

Put everything you have prepared into a one gallon ziplock type bag.

Add enough extra virgin oil to lightly coat the contents of the bag. Add 2 tablespoons of minced garlic and fresh or dried basil, thyme, dill, parsley and rosemary (we used from our rosemary tree) to taste.

Seal bag and shake until all ingredients are completely coated with olive oil and seasonings.

Empty contents of bag on to a cookie sheet and cook at 350 F until soft and slightly brown.

Serves 4 – as a side dish