I really can’t praise the mastermind at Tastes Better from Scratch enough for this recipe. It’s simple and easy, with ingredients that are affordable and easy to come by. You don’t have to worry about a big greasy mess when you’re done, and everyone can be served at the same time. Those are all wins in my book, which makes this recipe a keeper. I eat these for more than just breakfast, too! Add them as a side to a Sunday night fried chicken dinner instead of mashed potatoes, and I’d be just as happy to gobble them right down.

 

Ingredients

 

2.5 pounds red potatoes, cut into chunks

2 cloves garlic, minced

1/2 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 Tbsp olive oil

2 Tbsp butter, melted

1/2 tsp seasoned salt

1/4 tsp cayenne pepper

salt and pepper

 

Instructions

 

Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.

Pour potatoes onto a rimmed baking sheet. Bake for 20 to 25 minutes, tossing twice during baking.

Raise the heat to 500 degrees and bake until crisp and brown, 10-15 more minutes, tossing twice.

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Quick tip: Don’t have much luck mincing garlic with a knife? Use the tines of a fork. Just press the tines into the unwrapped clove, then change directions and press again. Do this several times for minced garlic.

Recipe and image courtesy of Tastes Better From Scratch