Roasted Potato And Veggie Hash
- 3 cups Peeled, diced sweet potatoes (1⁄2-inch pieces)
- 3 cups Diced Yukon Gold potatoes (1⁄2-inch pieces)
- 1 cup Diced red onion
- 2 Red and green bell peppers diced
- 2 tbsp Fresh lemon juice
- 1 1⁄4 Fine salt separated
- 1⁄2 + 1⁄8 tbsp Ground black pepper, separated
- 1 tbsp Garlic powder
- Preheat the oven to 400°F (200°C). Line a very large sheet pan with parchment paper. This makes a lot, so a large pan is needed.
- Add the diced sweet potatoes and Yukon Gold potatoes to a large ziplock bag, and set aside.
- Add the onion and bell peppers to a medium bowl, and set aside.
- Add the lemon juice, 1 teaspoon salt, 1⁄2 teaspoon black pepper, and garlic powder to a small cup, and stir well. Pour the mixture into the bag of potatoes. Shake the bag well, pressing the bag with your hands to ensure the potatoes all get coated well.
- Spread out the potatoes evenly on the prepared pan in a single layer, making sure they don’t overlap. Bake at 400°F for 15 minutes, and remove from the oven.
- Turn the heat up to 425°F (220°C).
- For the bowl of bell peppers and onion, make sure they are dry and not sitting in excess moisture at the bottom of the bowl. If they are, drain them and pat well with a paper towel. Season the bell peppers and onion with the remaining 1⁄4 teaspoon salt and the remaining 1⁄8 teaspoon black pepper, and toss to ensure even coating. Add them to the pan of potatoes, and stir around all the veggies until evenly mixed. Sprinkle lightly on top with salt and pepper.
- Bake at 425°F for 15 to 20 minutes or until the potatoes are fork- tender and browning nicely. I like to turn up the broiler for the last minute or two to get extra browning. To serve, sprinkle with freshly chopped rosemary or herb of choice, if desired. Serve with salsa. It really livens up these already delicious potatoes.
potatoes since there is no oil. It also prevents the potatoes from sticking to the parchment paper, so don’t replace with water!