Discover the secret to achieving perfectly roasted potatoes with this expertly seasoned recipe.
Photo by Gina Moore
SERVES 6
1½ pounds baby potatoes, quartered
2 tablespoons olive oil
1 red bell pepper, medium diced
½ yellow onion, medium diced
2 garlic cloves, minced
½ teaspoon smoked paprika
Pinch red pepper flakes
Kosher salt
Fresh ground black pepper
Chopped cilantro, for garnish
Preheat oven to 425 F. Line a rimmed baking sheet pan with foil or parchment paper. In a large bowl, toss potatoes, oil, peppers, onion, garlic, paprika, pepper flakes, salt and pepper. Pour onto baking sheet pan. Bake 20–30 minutes or until golden brown and crisp around the edges. Transfer to serving dish and garnish with chopped cilantro.
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