Impromptu Entertaining: 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. **