As per request, here’s the recipe for the potatoes in my recent post. They were scrumptious, so you can’t go wrong with this recipe. Modify at will. We do.
3-5 Pounds of fresh, clean potatoes, cut into cubes (skin on)
1-2 Medium carrots, cubed (optional)
1-2 Medium-sized onions or 5-6 shallots to taste, sliced (optional)
1-3 Medium-sized green or red peppers, sliced (almost any variety)
Sea or Kosher Salt
Coarse Black pepper
Fresh parsley (optional)
Pre-heat oven to 375 degrees. On a large backing sheet, generously drizzle olive oil to lightly coat the pan. Place potato cubes on the baking sheet with a flat surface touching the bottom. This will give the potatoes a crispy edge that enhances the dish. Add carrots, too, if you like roasted carrots, which are rather yummy. Add whole, peeled garlic cloves on top. Sprinkle to taste with coarse black pepper and salt. Bake for 35-50 minutes without stirring, or until you can easily stick a fork into a potato.
On the stovetop: In a skillet, caramelize sliced onions and peppers in olive oil. Set aside until the potatoes are done.
Add a small amount of cooked onion and pepper mixture to the bottom of the bowl and top with potatoes. Add the remaining mixture on top and stir minimally. Sprinkle with fresh parsley, and serve!
What a great way to prepare the first of the Stonebridge potatoes!