Potatoes are one of my favorite side dishes. I love them baked, fried, mashed, roasted, and even scalloped. They are versatile, cheap, and depending on how you make them, they are even good for you. There are quite a few different types of potatoes and they all have their purpose. Russet potatoes are probably not the best for roasting, but it's what I normally have on hand. You just have to be careful when you are parboiling them, you don't want to get them too soft because the next thing you know you have mashed potatoes. Parboiling is just partially cooking the potatoes until they are just starting to soften, this helps speed up the roasting process. A red, baby, or even Yukon potato would be better for this recipe if you would rather try using them, they will hold together better then a russet will. (the cook time may very, so keep an eye on them!) Also, I use an Italian herb mix to season the potatoes, but you can use any herb you would like. Or you could just season with salt and pepper, it's completely up to you!
Oven Roasted Potatoes with Peppers
2-3 large russet potatoes, washed and cut into bite size pieces (do not peel)
1 orange bell pepper, cut into bite sizes pieces
2 Tablespoons extra virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 Tablespoon Italian Herb Mix (or herb of your choice)
1/2 Tablespoon sour cream
Preheat oven to 400 degrees F.
Place potatoes in a pot with enough water to cover them. Parboil potatoes for 5 minutes. Drain, quickly run under cold water, and return to pot. Add the olive oil, garlic powder, pepper, Italian herb mix. Stir to combine. Gently mix in the sour cream and peppers.
Pour into a prepared baking dish. Roast for 30-40 minutes or until potatoes are cooked through and golden brown. (I rotate the pan half way through for even roasting). Enjoy!