For this week’s post we thought we’d switch it up and share a savory recipe. Unlike our previous posts this recipe has less history as my grandmother didn’t start making it until the late 80’s early 90’s. Mom liked this recipe so much it became a regular side dish in our household. It’s a flavourful alternative to baked potatoes and is perfect to have with steaks, chicken and porkchops.

In the summer months when it’s too hot to turn on the oven you can wrap the potatoes in heavy aluminum foil and cook them on the barbeque. It’s a perfect side dish for a summer barbeque, or a family meal out at the cabin.

Ingredients

3 lbs baby potatoes
1 – 1.5 bell peppers
1 medium onion
2 tbsp canola oil
1 tsp onion powder
¾ tsp dried dill
½ tsp garlic powder
½ tsp chili flakes
½ tsp table salt
pepper to taste

If you don’t have baby potatoes you can also use yukon gold or russet potatoes peeled or unpeeled. Chop your potatoes into equally sized pieces to allow for even cooking. The onions and bell peppers will cook faster then the potatoes. We like ours to caramelize but hold their shape so we dice them into half an inch pieces. Keep in mind the smaller you chop the potatoes the quicker they will cook.

In a large bowl combine the spices to the oil. Add potatoes, peppers, onion and toss until evenly coated. Pour into a baking pan of your choice. We used a 9′ by 13′ casserole dish. The more surface area your potatoes have the faster they will cook.

Roast uncovered in a 400̊F oven stirring occasionally for 45-60 minutes. Check to see if the potatoes are cooked by piercing the potato with a knife. If the knife easily pierces the potato they are done. If you are unsure you can always taste one.

Cooking time will be effected by the size of your potatoes, the temperature your oven or barbeque runs at and the pan you choose to use. Like most recipes you may have to experiment until you get it right. Keep an eye on the potatoes and check them sooner rather than later in case they cook faster than anticipated.

We always make enough for leftovers, they taste even better the next day. If you don’t want to have them for dinner two nights in a row, have them for breakfast. We like to cut them into smaller pieces and fry them until they are slightly crispy. Just like that you have delicious hash browns to enjoy with bacon and eggs.

Or you can make my brothers favourite dish by adding ground beef, scrambled eggs, corn, cheddar cheese, sour cream and salsa. Now you have a taco inspired egg and potato breakfast scrambler.

Don’t be afraid the make this recipe your own, you can add more vegetables or use different spices. The possibilities are endless!

We didn’t officially have this one in the recipe box but we have made sure to add it. Recipes don’t have to be old to help us make memories. We hope you are inspired to make this recipe for your family. Don’t forget to check out the photos below or swing by our gallery.