1pinchcoarse saltoptional, add just before serving
Instructions
Preheat oven to 415°F
Scrub potatoes. Peel if desired.
1 - 1½ pounds Red Potatoes
Cut potatoes into small cubes, about ½ inch in size
Dice peppers and onions
1 Bell Pepper, ½ White onion
Place potatoes, peppers and onions in a bowl and drizzle olive oil over the top
2 tablespoons olive oil
Use your hands, or a large spoon to stir the potatoes so everything is covered with the oil
¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper, ¼ teaspoon coarse salt
Sprinkle seasonings over the top and stir again
Pour mixture onto a baking sheet lined with parchment paper
Bake in preheated 415°F oven for 35-40 minutes, until potatoes are baked through, stirring everything halfway through baking time
Sprinkle with freshly chopped parsley and a bit of coarse salt
fresh chopped parsley, 1 pinch coarse salt
Serve hot
Notes
Cut potatoes into ½ inch to 1 inch pieces. The larger the size, the longer it will take to cook
Use parchment paper to keep the potatoes from sticking to the pan. If parchment isn't available, use additional oil to coat the pan.
Don't overcrowd the pan. The potatoes need to be in a single layer and not packed too tightly. If needed, use two pans. Rotate pans halfway through cook time.
Give the potatoes a stir halfway through cooking time
Taste the potatoes to determine if they are fully cooked through
Serve hot with a sprinkling of fresh parsley and a bit of coarse salt
Variations
Add sliced mushrooms to the tray along with the potatoes and peppers
Use a hot pepper, like an anaheim or a poblano
Sprinkle shredded cheese over the top of the potatoes during the last 5 minutes of cooking
Add fresh herbs after the potatoes come out of the oven - thyme, rosemary or chives would all be great!
Add diced ham or cooked breakfast sausage. Add to the sheet pan halfway through cooking time.