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      Mary Anne's Crispy Roasted Potatoes & Bell Peppers

      Want a healthier alternative to fried potatoes, onions, and peppers? This recipe is simple and
      much better for you!

      4 pounds Yukon gold or Russet potatoes, peeled or unpeeled, your choice

      1 red bell pepper, seeds removed and sliced length-wise

      1 yellow bell pepper, seeds removed and sliced length-wise

      1 medium onion, sliced thin, optional

      1/4 cup extra-virgin first-cold pressed olive oil, or more for added flavor

      1/4 cup melted bacon drippings, or more for added flavor

      2 sprigs of fresh thyme, or more to taste

      2 sprigs of fresh rosemary, or more to taste

      Kosher salt, to taste, plus more for seasoning when potatoes are finished roasting

      1/2 teaspoon freshly cracked black pepper, or more to taste

      8 garlic cloves, minced (more or less to taste)

      • Heat oven to 375 degrees F. Slice peeled or unpeeled potatoes into wedges. Place potatoes, bell peppers and onion in medium-size bowl. Toss well with olive oil and bacon drippings, thyme, rosemary, salt and pepper. Spread on parchment-lined baking sheet and roast approximately 30 minutes. Stir, then add minced garlic cloves and continue roasting until golden, about 30 more minutes. If you want a rich, golden color, stir once more and increase the temperature to 400 degrees F. and cook until crisp. Season with additional salt if desired. Serves 6.
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