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From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this with other roasted vegetables for the tapas along with the Allioli as a dipping sauce.
2-3 potatoes (any variety)
Preheat oven to 350 degrees. Peel potatoes if necessary (depends on the variety). Cut the potatoes into chunks about 1 1/2 inches in size. Place in single layer on parchment or silicone lined baking sheet with sides. Leave the sweet peppers whole with the stems still on. Also arrange on the baking sheet in a single layer. Drizzle with a bit of oil. Bake about 35-45 minutes or until potatoes are tender and browned a bit. Allow to cool. Arrange on a beautiful serving platter and serve with the allioli.
Recipe created 2012-11-04.