Lea’s Roasted Potatoes


This is Lea’s favorite go to recipe when she needs a snack, a little extra kick to a salad, or a hearty side-dish.

sloppy_toes_potatoes_2048x1536 2Cooking Time: 45 mins; feeds 4 adults


6 cups chunked potatoes (white, red, Russet – we use different types from meal to meal)

1 large yellow onion chunked

1 medium / large green bell pepper chunked

1 medium / large red bell pepper chunked

1/4 cup vegetable broth

a few dashes of an Italian spice blend

Cooking Instructions

In a large mixing bowl place all of the ingredients and mix well. You want all of the pieces to be equally coated with the spice blend.

Prepare a glass baking dish with parchment paper (no oil!). We use a 3qt 9″ x 13″ pyrex dish, but a cookie sheet would probably work as well. Spread the mixture evenly and cover with aluminum foil. Preheat the oven to 350┬░ F and then cook for 30 min – this step is the genius; it steams the vegetables.

Remove the foil and cook for another 15-20 mins uncovered.


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