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Spicy Roasted Potatoes and Peppers
  • 2 lbs yukon gold potatoes, unpeeled and chopped into bite-sized chunks
  • 2 tablespoons Driftless Sunflower Oil (or olive oil)
  • 2 cloves fresh garlic, minced
  • 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 white onion, coarsely chopped
  • 3⁄4 cup chicken or vegetable stock
  • 2 sweet banana peppers, chopped
  • 1 jalapeno pepper, chopped and seeds removed (optional)
  • 2 T of the top of your onion, chopped
  1. Preheat the oven to 425F.
  2. In a roasting pan, combine potatoes, olive oil, salt and pepper. Using a large spoon or by shaking the pan from side to side, coat the potatoes evenly. Roast the potatoes for 20min. Sprinkle evenly with onion and pepper. Drizzle evenly with chicken/veggie stock.
  3. Continue roasting 30-45min longer, shaking the pan every 10 to 15 minutes to rotate the potatoes, until they are brown and crusty and onions are caramelized.
  4. Transfer to a serving bowl and garnish with the chopped up onion top.