I’m a big fan of oven roasted potatoes so I added some of my favorite Italian style ingredients to my Italian Roasted Potatoes and Carrots dish.
When I was a child my mom always cooked some type of roast with potatoes and carrots for our Sunday dinner. We would get up early Sunday morning, eat a quick breakfast and put on our Sunday-best clothes for church. This sounds easy except for the fact that I had three brothers and three sisters all trying to get ready at the same time in two bathrooms. It was quite a juggling act each week. Just imagine piling all seven kids into our station wagon, heading to church and keeping everybody calm, neat and clean.
Once home my mom began working on dinner. All afternoon we could smell the smoky meat and potatoes roasting away in the oven. In the meantime, the girls would set the table with our good dishes. We all sat down at the dining room table together to eat and visit. So, this potato recipe reminds me of Sunday dinner with my large family even if I serve it on Wednesday night. This is not a quick 20 minute meal so cook it on days when you have some time to savor the whole experience. Enjoy!
Ingredients
Instructions
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Cover sheet pan with foil and spray with Pam. Cut potatoes in half, cut carrots into chunks, slice up onions, cut up peppers into strips. Place the potatoes and vegetables onto the pan all mixed up together. Drizzle with oil, sprinkle with oregano, salt and pepper.
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Roast at 375* in oven for 20 minutes. Remove pan from oven, place on stovetop and using a pancake flipper, turn over all of the potatoes and vegetables. Return pan to oven and continue roasting until browned and crispy approximately 20 more minutes. Serve warm.
