Green Door Hospitality

Adventures in Everyday Entertaining

Impromptu Entertaining: Herb and Garlic Potato Wedges with Anaheim Peppers

Herb and Garlic Potato Wedges with Anaheim Peppers

We had a lovely weekend attending a Lavender Festival in the Hill Country so need to catch up this morning with the last couple recipes from the Menu Planning blog before going onto “new business”.

Herb and Garlic Potato Wedges with Anaheim Peppers

  • 2-3 lbs baby red potatoes, cut into pieces of 8 each
  • 2 Tbs olive oil
  • kosher salt (to taste)
  • freshly ground pepper (to taste)
  • 3-4 cloves of pressed garlic
  • 2 tsp herbes de provençe
  • 1/4 of red onion, finely chopped
  • 2 Anaheim peppers, seeds removed and finely chopped

Preheat oven for 400 degrees.

Combine the cut potatoes, olive oil, salt, and pepper in a large mixing bowl and toss until the potatoes are well coated.

Add pressed garlic and herbs de provence.  Toss lightly.

Chop red onion and peppers.  Make sure that you have removed the seeds of the pepper before chopping.  Add to the potato mixture and toss.

Spoon mixture into a jelly pan, making sure potatoes are evenly distributed.

Cook in middle of the oven for 20 minutes.  Remove from oven and stir.  Put back into oven for another 15-20 minutes, or until cooked through and slightly browned.

** Feel free to adjust ingredient amounts by taste and desired quantity.  I usually do the entire recipe by how the mixture looks as I go through the process.  Herbes de Provençe can be substituted for any herbs that work for you.  Rosemary, thyme, and oregano all work great as well. **

7 comments on “Impromptu Entertaining: Herb and Garlic Potato Wedges with Anaheim Peppers

  1. domesticateddilettante
    June 11, 2012

    Great idea – my Anaheims are coming on fast and furious, but I don’t have enough yet to start serious roasting and freezing. This looks like a winning recipe to use a few fresh peppers. Thanks!

    • Beyond The Green Door
      June 11, 2012

      Thanks! And I have to laugh because that is EXACTLY why I used them for this recipe! Trying to come up with some uses for the first ripe crop before I can start roasting and freezing as well!

      • domesticateddilettante
        June 11, 2012

        Some things are the same no matter where you come from, right? I grew up in southern Colorado, so the smell of roasting Anaheims is a wonderfully familiar scent. Down here in the south, most folks are more familiar with mild bells and banana peppers, and maybe cayennes for pickling. I’m doing my best to spread the Anaheim and poblano love 🙂

      • Beyond The Green Door
        June 11, 2012

        This my first year growing them — or really eating them at all. And I’ve been very impressed. They have a really great flavor and are very easy to work with!

  2. Dogs, Dishes, and Decor
    June 11, 2012

    This sounds excellent! I will have to give this recipe a try!

  3. Pingback: Menu Planning: Having Guests for Dinner « Green Door Hospitality

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