Roasted Potatoes

50 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Steps written by Kubbord

What goes in

• 3 cupspotatoes, chopped into 1-inch cubes
• ½ cuponion, chopped into 1-inch cubes
• ½ cupgreen pepper, chopped into 1-inch cubes
• 4.9 mlgarlic, finely chopped
• 4.9 mlvegetable oil
• 1.2 mlsalt
• 1.2 mlpepper
• 14.8 mlparsley, finely chopped (optional)
• 2½ mlpaprika (optional)

How to cook it

1. In a medium bowl, combine the potatoes, onion, green pepper, and garlic.
2. Add the vegetable oil, salt, pepper, parsley, and paprika, then toss thoroughly until all the vegetables are evenly coated.
3. Cover the bowl and refrigerate for 15 minutes.
4. Preheat the oven to 350°F (175°C).
5. Spread the potato mixture in a single, even layer across an 18x13-inch (46x33 cm) cookie sheet.
6. Bake for about 35 minutes, until the potatoes are golden brown and tender when pierced with a fork, then serve hot.

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