Baby Potatoes with Peppers and Onions
Everyday Masala Roasted Potatoes
2 Tbsp olive oil
1 ½ pounds baby potatoes, cleaned and kept whole
1 cup diced red onion, ½” cubes
1 cup poblano pepper, ½“ cubes
1 Tbsp Everyday Masala blend
- 2 Tbsp olive oil
1 tsp fine sea salt
- In a large heavy bottom skillet (ideally with the potatoes in a single layer) heat 2 Tbsp of olive oil.
Add 1 cup of water (the water should come halfway up the sides of the potatoes) and cover to simmer for 30 minutes or until potatoes are tender.
- Remove the lid and with a clean, flat bottom glass, gently press each cooked potato to crack the skin.
- Add the red onion, poblano peppers, Everyday Masala blend, the rest of the olive oil, and the salt and gently fold to combine well.
- Cook covered for 10 more minutes or until the onions and peppers are tender and the potatoes have absorbed the spices and flavors.
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