I'm always on the look out for side dishes that don't take much effort to pull together, that way I can spend my time focusing on the main meal. My side dish of the past month has been roasted potatoes and peppers with spices. The spices are what my family has termed the "magic spice mix," because when we were first introduced to it by my aunt and uncle the spices were in an unmarked package and it magically improved any food we used it in.
In fact, the magic spices are just dried parsley, red pepper flakes, and dried garlic. Mix equal amounts together with a pinch of salt and you can make the perfect spaghetti aglio olio (garlic and olive oil), you can liven up a tomato sauce, or, you can make this dish!
The potatoes and peppers take very little thought to pull together and go really well with grilled chicken and a side salad. Actually, the potatoes and peppers can be great as a main meal too if you want to eat light — eat it with just a little bit of french bread and some parmigiano reggiano. It's perfect for a work night when you don't want to make a fancy meal and just want satisfying food.
Roasted potatoes and bell peppers
- 1 package of small sweet peppers (there are probably about 24 to a package)
- 15 quartered golden potatoes
- 1 tsp. dried parsley
- 1 tsp. dried garlic flakes
- 1 tsp. red pepper flakes
-1/4 c. tbsp. olive oil (enough to lightly coat everything)
- salt and pepper to taste
Set your oven to 375 degrees.
Wash and dry your potatoes and quarter them. Take your peppers and cut them into 1/2 inch strips, removing any seeds inside. Place the potatoes and peppers in a baking dish.
Mix together the parsley, garlic, red pepper flakes, and salt. Add the mixed spices to the baking dish - add as much spice as you want and you can always add more red pepper flakes if you want it spicy. Add in the olive oil and mix all the ingredients together with a little black pepper.
Place the baking dish in the oven for 45 minutes. After about 20 minutes turn the potatoes and peppers so they don't burn.