Archive | September 2014

Roasted Potatoes with Peppers & Tomatoes


Roasted PotatoesRoasted Potatoes 2

This is totally not my kind of breakfast, but exactly the kind of breakfast my husband orders when we are out (with bacon and sausage, of course). For his birthday this year, I treated him to his favourite savoury breakfast which included: buttered toast, scrambled eggs with roasted cherry tomatoes, roasted potato hash, pan-fried mushrooms, fresh fruit, and bacon (pictured are veggie links for me).

I have often argued when we go out (and we do breakfast quite often. We are both breakfast lovers.) that it’s almost not worth investing in such a simple kind of breakfast. Bacon and eggs are an easy home breakfast. When I go out, I like to treat myself to those items that take a little more time to prepare and are on the sweeter side: French toast made with a brioche base, scones with house-made jams or fluffy pancakes with a compote. If these are selections on the menu, then they are always my first choice. John, on the other hand, always picks a savoury meat and potatoes kind of breakfast.

So, given that his preferred savoury bacon and eggs is a relatively simple breakfast to prepare, I took it up a notch, my way. The plus, good old bacon and eggs went slightly gourmet. The minus, what was a relatively simple and fast breakfast to prepare got more involved. That’s ok. I wanted it to be special. So, scrambled eggs got dressed with roasted tomatoes, I had to do some preplanning given the potatoes take a couple of hours to roast in the oven, so pre-made them from the day before and turned them into a hash the morning of with little effort, added pan-fried mushrooms and upped the fruit (the bacon and eggs platter at restaurants always fall short of fresh fruit).

You can’t go wrong with potatoes and I can’t think of a roasted potato dish I haven’t liked, if roasted until golden, but I have to admit that this is probably one of my favourite ways to make roasted potatoes. The paprika, fresh and dried herbs, garlic, onion, peppers, and tomato melt from the heat of the oven (which is what I want and why I cut/chop them relatively small), so much so, that they become integrated (almost one) with the olive oil to make a beautiful savoury “sauce” or coating for the potatoes. By the time the potatoes are golden brown and done cooking, they have soaked up all those wonderful flavours even taking on some of those hues of red. It’s no coincidence the potatoes are situated at the center of the serving dish. I built the breakfast around them and though all the accompaniments deserve praise in their own right, it was the potatoes we went back for for seconds.

The dish doesn’t have to become a hash. The roasted potatoes are delicious right out of the oven.

I had to admit that it ended up being a beautiful brunch, in spite of the fact there was no pancake or slice of French toast in sight. I liked it so much that it has become part of our weekend breakfast rotation. Happy birthday, John, my love.

Serves 4-5 (as a side)


 Oil, canola  3/4 cup
 Potatoes, medium, halved or quartered depending on the size  10
 Pepper, green, large, cut into 8 pieces  1
  Pepper, red, large, cut into 8 pieces  1
 Tomato, large, ripe, deseeded, quartered  1
 Onion, large, sliced into 8 pieces  1
 Garlic, cloves, minced  3
 Paprika  1 tbsp
 Black pepper  1 tsp
 Salt  2 tsp
 Parsley, flakes  1/2 tbsp
 Oregano, dried  1/2 tsp
 Rosemary, sprig, fresh, chopped  1
 Parsley, sprigs, fresh, chopped  4-6
 Oregano, sprigs, fresh (optional)  2-3

Roasted Potatoes

1. Preheat oven to 400 degrees.

2. In a roasting pan, add oil, potatoes, peppers, tomato, onion, garlic, paprika, black pepper, salt, rosemary, parsley flakes and dried oregano. Mix well until all potatoes are well coated.

3. Bake for 1.5 – 2 hours giving potatoes a stir every 30 minutes or so until they are golden.

4. 10 minutes before removing potatoes from oven, add fresh parsley and oregano and stir.

5. The potatoes are done when the juices are soaked up by the potatoes and the potatoes are golden brown. Remove from oven and enjoy as they are as a side.

Potato Hash

6. If making a hash, place potatoes in a frying pan over medium heat. Using a potato masher, roughly mash the potatoes leaving some chunks. When potatoes form a crispy coating on the bottom, flip them. Potatoes are done when the crispy coating has formed on the other side. This takes just a few minutes on both sides.