Ingredients
Potatoes
1 kg of mixed potatoes (a combination of sweet potatoes, purple potatoes, and baby Yukon golds)2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon granulated garlic
Salt and ground black pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
1 large red onion, chopped
Citrus-Herb Drizzle
1/4 cup extra virgin olive oilJuice and zest of 1 lemon
Juice and zest of 1 orange
2 tablespoons maple syrup
1 clove garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
Salt and black pepper, to taste
Garnish
Fresh chopped parsleyLemon Wedges
Instructions
Preheat your oven to 200°C (400°F).Wash and cut the potatoes into even bite-sized pieces. Leave the skins on for extra texture and nutrition.
In a large bowl, toss the potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes.
Remove the baking sheet from the oven. Add the diced bell peppers and red onion, tossing with the potatoes.
Return to the oven and roast for an additional 20-25 minutes, or until the potatoes are tender and golden.
While the potatoes are roasting, whisk together all the ingredients for the citrus-herb drizzle in a bowl. Adjust seasoning with salt and pepper.
Once the potatoes and vegetables are roasted, transfer them to a serving dish. Drizzle the citrus-herb mixture over the hot potatoes. Garnish with fresh parsley and crumbled cheese.
Serve warm as a delightful side dish or a vegetarian main course.