Having a crowd over for dinner and need a simple but really good potato dish to go with that steak, beef, pork or chicken dish ?? Here it is. Preheat oven to 450 degrees.
Mis en Place
2-3 lb. red potatoes cut in equal size pieces
1 yellow onion cut in quarters and broken up
1 red bell pepper, large dice
1/2 lb white mushrooms, cut in half
1 large zuchinni, cut in 1/2 inch long slices
1 Tbls Herbs de Provence
lots of salt and pepper
1/2 cup flat leaf parsley, finely chopped
Preparation
Generously grease large cast iron skillet with 2 Tbls. EVO, place cut up potatoes in skillet, season with S&P and Herbs de Provence, toss and place skillet in 450 degree oven and roast for 20 minutes. Remove from oven, add other vegetables, give everything a good toss and place back in oven an additional 20 minutes. Remove rom oven, toss in 1/2 cup chopped flat leaf parsley and serve with your main course.
Mis en Place
2-3 lb. red potatoes cut in equal size pieces
1 yellow onion cut in quarters and broken up
1 red bell pepper, large dice
1/2 lb white mushrooms, cut in half
1 large zuchinni, cut in 1/2 inch long slices
1 Tbls Herbs de Provence
lots of salt and pepper
1/2 cup flat leaf parsley, finely chopped
Preparation
Generously grease large cast iron skillet with 2 Tbls. EVO, place cut up potatoes in skillet, season with S&P and Herbs de Provence, toss and place skillet in 450 degree oven and roast for 20 minutes. Remove from oven, add other vegetables, give everything a good toss and place back in oven an additional 20 minutes. Remove rom oven, toss in 1/2 cup chopped flat leaf parsley and serve with your main course.
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