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Roman Roasted Potatoes

November 17, 2014 potatoesnbadmin

roman potatoes feature

Yield: 4
Prep Time: 15 Minutes
Ready Time: 45 Minutes
Cook Time: 30 Minutes

Providing 127% of the recommended daily value for vitamin C per serving, these garlic-tossed veggies make an aromatic side-kick to any main dish!

Ingredients

  • 1 pound (3 medium) unpeeled potatoes, cut into ¼-inch slices
  • 1 small red bell pepper, seeded and cut into 1/2-inch strips
  • 1 small green bell pepper, seeded and cut into 1/2-inch strips
  • 1 medium onion, peeled and cut into ½-inch wedges
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 large garlic cloves, minced
  • Salt, to taste

Preparation

Heat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil; coat with vegetable cooking spray; set aside. In large bowl, toss potatoes, peppers, and onion with oil to coat; arrange in single layer on baking sheet. Roast 15 minutes. Sprinkle vegetables with vinegar and garlic; toss thoroughly and arrange again in single layer. Continue to roast about 15 minutes until vegetables are tender and lightly browned. Season with salt.

Calories: 151 Fat: 5g Sodium: 149mg Vitamin C: 76% Fiber: 4g Protein: 4g Potassium: 686mg

Recipe courtesy of US Potato Board

Print Recipe

Recipes, Roasted

Recipe Videos


Click here
to watch original potato recipes from celebrity chef Line Pelletier

Nutritional Info

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