Roasted Brunch Potatoes

Yesterday I promised to share with you my recipe for Roasted Brunch Potatoes. Of course, these potatoes are perfectly good for any meal: breakfast, lunch or dinner. In fact, they can be served hot, at room temperature of even cold!

Ingredients for 4-6 servings
8 Yukon Gold potatoes, scrubbed, cut into bite-size pieces (no need to peel!)
1 green pepper, cut into 3rds, seeds removed and then each piece cut into 3rds again
1 red pepper, cut into 3rds, seeds removed and then each piece cut into 3rds again
1 large red onion, peeled, cut into large chunks
olive oil
salt

Directions
1. Preheat the oven to 450
2. Combine all vegetables in a large bowl, drizzle with olive oil, season with salt, mix
3. Roast the vegetables for about 55 minutes, turning them occasionally
4. Serve with a poached egg on top, or just on their own, or with ketchup, or with chicken: you get the idea!

Note: ideally, you want to roast the vegetables in one layer, but my Pyrex dish wasn't large enough. It still worked!

The red onions become caramelized and sweet after the roasting process, as do the peppers. Make sure your potatoes are perfectly cooked through and have a golden brown crust on the outside.

You can make this dish with an addition of cubed zucchini, red pepper flakes and lemon juice. Hope you will give this a try and love it as much as I did.