Roasted Potato Medley

Name: Roasted Potato Medley
Ingredients: 2 large sweet potatoes; 2 small red potatoes; 3 small white potatoes; 3 red, yellow or orange bell peppers; 1 bunch green onions; 3 tablespoons olive oil, divided; kosher salt; black pepper; 2 tablespoons smoked paprika, divided; 3 pinches red pepper flakes; 1 handful chopped parsley; 1 sprig thyme

12 ingredients

8 steps

Ingredients

2 large sweet potatoes
2 small red potatoes
3 small white potatoes
3 red, yellow or orange bell peppers
1 bunch green onions
3 tablespoons olive oil, divided
kosher salt
black pepper
2 tablespoons smoked paprika, divided
3 pinches red pepper flakes
1 handful chopped parsley
1 sprig thyme

Directions

1

Peel and chop the sweet potatoes. Chop the red and white potatoes. Place all potatoes in a big bowl.
2

Add 2 tablespoons olive oil, kosher salt and black pepper to taste, 1 1/2 tablespoons smoked paprika, and 2 pinches of red pepper flakes. Stir potatoes so they are evenly coated with the oil and spices.
3

Place potatoes on a cookie sheet and roast in a 425 degree oven for 35-40 minutes until the potatoes are soft and brown on the edges.
4

While the potatoes are roasting, clean and trim green onions; just remove the ends retaining the green and white part of the onion. Place in a big bowl.
5

Remove the seeds and pith from the peppers and chop into bite-size pieces. Add to the bowl of green onions.
6

Add 1 tablespoon olive oil, kosher salt and black pepper to taste, 1/2 tablespoon smoked paprika, and 1 pinch red pepper flakes. Stir peppers and onions until they are evenly coated with the oil and spices.
7

Place peppers and onions on a second cookie sheet. Roast for 15-20 minutes. The peppers and onions can roast during the last 15 minutes or so that the potatoes are cooking.
8

Place the roasted vegetables in a bowl. Adjust the seasoning if necessary. Add the thyme and parsley to the hot vegetables and stir to combine.