Yesterday I promised to share with you my recipe for Roasted Brunch Potatoes. Of course, these potatoes are perfectly good for any meal: breakfast, lunch or dinner. In fact, they can be served hot, at room temperature of even cold!
Ingredients for 4-6 servings
8 Yukon Gold potatoes, scrubbed, cut into bite-size pieces (no need to peel!)
1 green pepper, cut into 3rds, seeds removed and then each piece cut into 3rds again
1 red pepper, cut into 3rds, seeds removed and then each piece cut into 3rds again
1 large red onion, peeled, cut into large chunks
1. Preheat the oven to 450
2. Combine all vegetables in a large bowl, drizzle with olive oil, season with salt, mix
3. Roast the vegetables for about 55 minutes, turning them occasionally
4. Serve with a poached egg on top, or just on their own, or with ketchup, or with chicken: you get the idea!
Note: ideally, you want to roast the vegetables in one layer, but my Pyrex dish wasn't large enough. It still worked!