Follow these steps for perfect results
russet potatoes
cut into 1-inch chunks
onion
medium, cut into 1/2-inch chunks
red bell pepper
medium, cut into 1/2-inch chunks
olive oil
seasoned salt
pepper
seasoned
Preheat oven to 450°F.
Cut potatoes into 1-inch chunks.
Cut onion into 1/2-inch chunks.
Cut red bell pepper into 1/2-inch chunks.
Toss potatoes, onion, and bell pepper with olive oil in a large bowl.
Sprinkle with seasoned salt and seasoned pepper.
Toss to coat well.
Spread the potato mixture in a single layer on a foil-lined 15x10x1-inch baking pan.
Roast for 40 minutes, or until potatoes are tender and golden brown, stirring halfway through cooking.
Expert advice for the best results
For extra crispy potatoes, parboil them for 5 minutes before roasting.
Add other vegetables such as carrots or broccoli.
Adjust seasoning to taste.
Everything you need to know before you start
10 minutes
Potatoes can be prepped ahead of time and stored in water.
Serve hot, arranged artfully on a plate.
Serve as a side dish to roasted chicken or steak.
Serve with a dollop of sour cream or Greek yogurt.
Earthy and complements the potatoes.
Discover the story behind this recipe
Common side dish in many Western cuisines.
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