Herb-Roasted New Potatoes

by

Mark and I recently purchased two cast iron pizza pans and this recipe was in the box with them. I made it last night with some shake-n-bake chicken and it was awesome. I made it just like the recipe directed but I am going to change it up just a little bit. The peppers and onions caramelized and there were not anywhere near enough. They were awesome. Even Allyssa loved it. Yeah, go figure. 🙂

Click on the image for the actual size

Ingredients:
2 pounds new potatoes, quartered (I used baby reds)
1 whole red pepper, sliced
1 whole yellow pepper, sliced
1 whole onion, sliced
2 tbsp garlic, minced
2 tbsp fresh thyme, chopped
2 tbsp fresh rosemary, chopped
¼ cup olive oil
¼ cup melted butter
2 tbsps red wine vinegar
2 tsps Creole seasoning
Salt and black pepper to taste

Place quartered potatoes in a large Ziploc bag.  Add onions, bell peppers, garlic and herbs.  Pour in olive oil, butter and vinegar.  Season to taste using salt, black pepper and Creole seasoning.  Seal the bag and shake vigorously to completely season the potatoes.  Place bag in the refrigerator until ready to bake. I let mine marinate in the fridge for about an hour. Place contents of bag on Lodge Pizza/Roasting Pan and roast over charcoal, open flame or in a preheated 400 degree oven for 45 minutes to 1 hour, stirring occasionally, until potatoes are tender and golden brown.

Now if you don’t have a cast iron pizza pan, I’m sure you could use a regular baking sheet or even a cast iron skillet.


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