Roasted Potatoes with Rosemary, Shallots & Peppers


  • 1 1/2 lbs. red potatoes
  • 12 shallots
  • 2 yellow bell peppers
  • 1 tablespoon olive oil
  • 2 tablespoons chicken stock
  • 2 rosemary sprigs, other herbs can be used as chosen to go with different main courses.
  • salt and pepper, to taste


  • Preheat the oven to 400F. Par-boil the potatoes without peeling in boiling salted water for 5 minutes. Drain and when cool
  • peel them cut in half.
  • Peel the shallots and keep whole in their natural segments. Cut each pepper into strips.
  • Place the tablespoon of olive oil in pan. Arrange the ingredients in pan and sprinkle with rosemary, salt & pepper.
  • Roast uncovered for about 30-40 minutes, turning the vegetables occasionally, until all vegetables are tender. Serve hot or at room temperature.


  • Description:
  • "Colorful and richly flavored....a great match for grilled or roasted
  • meats."
  • Yield:
  • "1/2 cup"
  • SOURCE: Char Zyskowski