This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.
Recipe information
Yield
4 to 6 servings
Ingredients
4 to 5 large potatoes, preferably red-skinned or Yukon gold
2 medium red or green bell peppers or 1 of each, cut into thick strips
1 large onion, halved and sliced
2 tablespoons light olive oil
1/2 teaspoon salt-free herb-and-spice seasoning mix, optional
Salt and freshly ground pepper to taste
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
Step 3
Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
Step 4
Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
nutrition information
Step 5
Calories: 182
Step 6
Total Fat: 6g
Step 7
Protein: 2g
Step 8
Carbohydrate: 31g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 9mg
