Crispy Roast Potatoes And Vegetables Recipe

Name: Crispy Roast Potatoes And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 pounds of diced potatoes; generous splashes of olive oil; salt and pepper and a bit of garlic; just enough rosemary; 2 handfulls of corn meal; 1 handfull of sesame seeds; 1 handfull of parmesan bread crumbs; half a can of crushed pineapple and juice; 2 good sized sliced onions - cut in half then slice once medium thick; 1 each of some colored peppers - quartered and sliced medium thick

Servings: persons

2 to 3 pounds of diced potatoes
generous splashes of olive oil
salt and pepper and a bit of garlic
just enough rosemary
2 handfulls of corn meal
1 handfull of sesame seeds
1 handfull of parmesan bread crumbs
half a can of crushed pineapple and juice
2 good sized sliced onions - cut in half then slice once medium thick
1 each of some colored peppers - quartered and sliced medium thick

1
Preheat the oven to 435F and put your pan in there to preheat it as well. Wash and slice up the potatoes into bite sized pieces, don't leave the pieces too big or you won't get the effect. Mix the rosemary, salt, pepper, corn meal, garlic, bread crumbs and sesame seeds in a bag. Toss in the wet potato chunks and shake to coat. Take the very hot pan out of the oven (be careful!) and coat the bottom with olive oil, toss in the potatoes, drizzle some more olive oil over top and bake for 45 minutes, turning twice. Add in the crushed pineapple and juice, toss and bake for another 15 minutes. Add the sliced onions and peppers and bake for another 30 to 40 minutes, tossing every 15 minutes or so. You decide when the whole mess is crispy enough for you. Bake for a good 20 minutes undisturbed at the end to really crisp it up. Serve hot, your guests will rave and there will be no leftovers.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 to 3 pounds of diced potatoes, generous splashes of olive oil, salt and pepper and a bit of garlic, just enough rosemary, and more.

Yes, Crispy Roast Potatoes And Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Roast Potatoes And Vegetables

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