Ingredients with Measurements:
- 2 lbs. potatoes, peeled and diced into 1-inch cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the diced potatoes, red bell pepper, green bell pepper, onion, and minced garlic.
4. Drizzle the olive oil over the vegetables and toss to coat evenly.
5. Sprinkle the salt, black pepper, and paprika over the vegetables and toss again.
6. Spread the vegetables out in a single layer on the prepared baking sheet.
7. Roast in the preheated oven for 30-35 minutes, or until the potatoes are tender and golden brown.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 210
- Fat: 7g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of potato for this recipe, such as Yukon Gold or red potatoes.
- If you don't have red and green bell peppers, you can use any color bell pepper or omit them altogether.
- You can use any type of onion, such as yellow or white onion.
- If you don't have paprika, you can use chili powder or cumin instead.
Variations:
- Add chopped bacon or sausage to the vegetables before roasting for a heartier dish.
- Top the roasted potatoes with shredded cheese and broil for a few minutes until melted and bubbly.
- Add chopped fresh herbs, such as parsley or thyme, to the vegetables before roasting for extra flavor.
Tips and tricks:
- Make sure to cut the potatoes and vegetables into even-sized pieces to ensure even cooking.
- Toss the vegetables occasionally while roasting to ensure they cook evenly and don't stick to the baking sheet.
- For extra crispy potatoes, turn on the broiler for the last few minutes of cooking.
Storage instructions:
- Store any leftover roasted potatoes O'Brien in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted potatoes, place them in a single layer on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted potatoes O'Brien in a large bowl or on a platter for a family-style meal.
- Garnish with chopped fresh herbs, such as parsley or chives, for a pop of color.
Garnishes:
- Chopped fresh herbs, such as parsley or chives
Pairings:
- Roasted potatoes O'Brien pairs well with grilled or roasted meats, such as chicken or steak.
- Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Mixed green salad
- Roasted asparagus
- Steamed broccoli
Troubleshooting advice:
- If the potatoes are not crispy enough, turn on the broiler for the last few minutes of cooking.
- If the vegetables are sticking to the baking sheet, make sure to use parchment paper and toss the vegetables occasionally while roasting.
Food safety advice:
- Make sure to wash your hands and all vegetables before preparing the recipe.
- Store any leftover roasted potatoes O'Brien in the refrigerator within 2 hours of cooking.
Food history:
- Potatoes O'Brien is a classic American dish that originated in the late 19th century. It is named after a New York City restaurant owner named William O'Brien.
Flavor profiles:
- The roasted potatoes O'Brien are savory and slightly sweet from the roasted bell peppers and onions. The paprika adds a smoky flavor to the dish.
Serving suggestions:
- Serve the roasted potatoes O'Brien as a side dish for breakfast, lunch, or dinner.
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