Roasted Potatoes

Roasted potatoes make a great side dish for almost any meal, but they are perfect with either herbed or cheezy scrambled tofu! Start pressing your tofu, then get started on the potatoes, and the timing works out just right. Here is what you need for the roasted potatoes:

Add the poultry seasoning to the Magickal Seasoning Blend, and whisk together:

Add the mustard and oil to the spices, and whisk again:

Pour the mixture onto the vegetables:

Mix together until all the vegetables are evenly coated.

Then, roast at 400 degrees Fahrenheit for 40 to 45 minutes, stirring after 20 minutes. Check for doneness at 40 minutes. The potatoes should be fork tender, and not at all crunchy:

Broil for 8 to 15 minutes, watching closely after 5 minutes. Broil until the vegetables are golden brown and getting a bit of char:

Your roasted potatoes are done and ready to serve!

 

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Roasted Potatoes

Delicious roasted potatoes with peppers and onions. 

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Servings
Calories 278 kcal
Author Deborah Mesdag

Ingredients

  • 2 lbs (about 6 medium) Russet Potatoes
  • 0.5 lbs (about 1 large) Onion
  • 0.5 lbs (about 2 medium) Bell Peppers
  • 18 g (4 1/2 tsp) Magickal Seasoning Blend
  • 0.5 g (1/2 tsp) Poultry Seasoning
  • 5 g (1 tsp) Dijon Mustard
  • 28 g (2 TBS) Oil

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Spray a half-sheet pan liberally with non-stick spray.

  2. Cut the potatoes into 1" x 1/2" pieces. Slice the onions into 1/2" wide strips. Slice the peppers into 1/2" wide x 1 1/2" long pieces. Add the vegetables to the pan.

  3. Whisk the Magickal Seasoning Blend and the poultry seasoning together, then add the mustard and oil and mix again.

  4. Pour the liquid mixture over the vegetables, then mix well until all the vegetables are evenly coated.

  5. Roast the vegetables for 20 minutes, stir, and roast for another 20 minutes. Test for doneness by poking a few of potato pieces with a fork. If they are not tender, roast for an additional 5 to 15 minutes until they are done. 

  6. Broil the vegetables for 5 to 15 minutes, until they are golden brown and getting a bit of char. Serve as desired.

Recipe Notes

The weight given for the peppers and onions is the trimmed weight, or what is actually going in the pan.

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