Recipe Details
Ingredients
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¼cupolive oil, or more if needed
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2poundsred potatoes, cut into evenly sized pieces
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½largered bell pepper, seeded and cut into 1-inch pieces
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5fresh thyme sprigs, or to taste
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kosher salt and freshly ground black pepper to taste
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1pinchcayenne pepper, or to taste
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat. Sprinkle with red bell pepper, thyme sprigs, kosher salt, black pepper, and cayenne pepper.
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Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don’t try to turn them. Return to the oven and bake for 20 more minutes.
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Toss vegetables again, turning potatoes so the unbrowned sides come into contact with the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
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Turn the oven off and leave potatoes in the oven for 15 more minutes. Toss once more. Season with salt, black pepper, and cayenne pepper before transferring to a serving bowl.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories190 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 1g |
7% |
| Sodium 77mg |
3% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 3g |
10% |
| Total Sugars 2g |
|
| Protein 3g |
6% |
| Vitamin C 31mg |
35% |
| Calcium 19mg |
1% |
| Iron 1mg |
7% |
| Potassium 722mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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