Roasted Potatoes with Red Peppers and Onions
Roasted Potatoes with Red Peppers and Onions
Submitted by Fustini's Traverse City
Potatoes, Pastas and Grains
Ingredients
- 4 cups potatoes, quartered
- 4 tablespoons Fustini's Chipotle olive oil, divided
- 2 tablespoons Fustini's 18 Year Traditional balsamic
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- salt to taste
Directions
- Preheat oven to 350 degrees. Toss potatoes with 3 tablespoons of olive oil and sprinkle with salt. Roast on a rimmed sheet pan for approximately 25-30 minutes or until browned.
- in a large skillet, slowly heat the remaining olive oil. Add peppers and onions to the pan and stir in balsamic until caramelized (just a few minutes or longer if you like your veggies a bit more cooked - add more balsamic if cooking longer).
- Add cooked peppers and onions to the roasted potatoes, sprinkle with salt and serve.
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