KIANA’S ROCKIN ROASTED POTATOES & PEPPERS

Background: Every Thanksgiving, we go to my husband’s fire station and everyone makes a dish to share. I always make my Fire House Potatoes. Because there are so many firemen and their families, I get a bicep workout making a HUGE batch! These are so delicious and get better and better as they sit in the oven. They make a terrific side dish and also a delicious breakfast.

Preheat oven to 425 degrees.

Ingredients:

• 4 lbs. red potatoes
• 2 Tbs. garlic (2 cloves or if pressed for time, I buy pre-minced)
• 2 small – medium Maui Sweet Onions or brown onions are good too
• 1 each: Red, Green and Orange bell peppers
• 1/2 stick butter from grass fed cows
• 1 tsp. seasoning salt
• 1/2 tsp.
• 1/2-1 tsp. cayenne pepper (I like mine HOT)
• Coarse salt & pepper

Directions:

Scrub potatoes and cut into 1/2” chunks. Try to make them the same size so they cook uniformly. Rinse, seed and remove tops off bell peppers, then rough chop into chunks. Peel and chop onions into 1” chunks. Melt butter in microwave in a microwaveable safe dish. In a bodybuilder size, XXL bowl, add potatoes, garlic, onion, bell peppers, olive oil, butter (slightly melted), seasoning salt, cayenne pepper and salt and pepper. Use your (clean) hands to mix well, so that all the potatoes and veggies are coated with the goodness.

Pour onto rimmed baking sheets, 1 layer. Bake at 425 degrees for 25 minutes, stirring 2-3 times with large spoon or spatula.

Increase oven temperature to 500 degrees and bake until crispy and brown, 15-20 minutes. Sprinkle with salt and pepper before serving. Serve with : eggs, chicken, steak…

Tip: Do not take this out of the oven too soon. You want the potatoes to be suntan, brown and crunchy, not pale, white, soft and mushy.

If you like this recipe, you’ll love my new Fit Cooking ebooks!

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