Roasted Potatoes with Red Peppers and Onions



Yield: 4 Servings


4 cups red potatoes quartered, or if large, in wedges

1/4 cup Flying Olive's Chipotle Extra Virgin Olive Oil,Harissa, Baklouti Green Chili, Cayenne, Garlic, or a Flying Olive Single Varietal of Choice

2 red or multi-colored peppers, sliced thinly

1 red onion, sliced thinly

1/4 cup Tbsp Flying Olive's Traditional 18 year balsamic vinegar

Salt and Pepper


Toss Potatoes in olive oil & sprinkle with salt. Roast in a 350 degree oven on a cookie sheet for approximately 45 minutes until browned.  Slowly heat balsamic in a large skillet.  Add peppers & onions and stir until caramelized (and just a few minutes longer if you like your veggies a bit more cooked, adding more balsamic if necessary). Add peppers and onions to the potatoes, sprinkle with salt and more pepper, if desired. Serve.

Submitted by Barb L.