Go Back
Print

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) Magical 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 Magical 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.
  • You can order Magical Seasoning Blend from Freely Vegan. It's the best all-purpose seasoning ever, and I use it in nearly all of my savory recipes!