Roasted Potatoes with Peppers and Onions

Who doesn’t love roasted potatoes?  Tender on the inside and crispy on the outside.  They are so easy to make and are a great side dish.  It never fails, each time I make them, I eat half right out the baking sheet!  I can’t help it, this feeling reminds me of the Pringles slogan, “”Once you pop, you just can’t stop”.  They are just so delicious!  The key is to season these properly.  Adding a few pinches of salt at the very end, puts these potatoes over the top!  I always make these with Italian sausage.  I love that you can find so many varieties of sausages in your supermarket.  Definitely add your favorite, but make sure the flavors compliment the potatoes. Turn this into a complete meal by adding a side salad.

Ingredients

• 3 lb pounds of cubed gold potatoes
• 1 1/2 cups chopped green or red peppers
• 1 large onion chopped
• 3 tablespoons olive oil
• 1 tablespoon Worchestire sauce
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons salt
• 1 teaspoon pepper

Heat oven to 375° F.  In a large bowl mix together all the listed ingredients; mix until the potatoes are well coated.  Transfer potatoes to a large baking sheet and spread out into a single layer.  Bake for 1 hour to 1 hour 15 minutes, until potatoes are tender and golden brown, stirring occasionally.

If you would like to turn this dish into a meal you can add Italian sausage:

• 5 links Italian Sausage (hot or sweet, your choice)

Remove sausage meat from casings.  Cut each sausage link into 5 pieces, as shown below.  Bake sausages on a baking sheet until just cooked through, about 40 to 45  minutes.  If sausages have not browned, broil for a few minutes.  Blot the sausages with a paper towel to remove excess grease if needed.  Combine potatoes and sausages together and serve.