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.
Cooking 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
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.