Dutch Oven Roasted Potatoes
Ingredients
- 2 tablespoons butter
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 6 medium red taters cut into equal bite-sized pieces
- 1 pound of small round russets
- Olive oil
- 2 ranch seasoning packets
- Coarse sea salt to taste
- Coarse ground black pepper to taste
- Grated Parmesan cheese for sprinkling
Instructions
- Melt the butter in a cast iron skillet over medium heat. Stir in the sliced peppers and onion. Saute until they begin to get tender and then add the garlic. Continue cooking until the peppers are tender, stirring occasionally.
- In a large bowl, combine the potatoes and pepper mixture. Generously coat with the olive oil (I start with 1/3 - 1/2 cup) and toss to evenly coat.
- Stir in 1 ranch packet to evenly coat, followed by the 2nd packet. Season with the salt and pepper.
- If cooking with a conventional oven, bake at 425 for about 35 minutes, or until tender. About halfway thru cooking, flip the potatoes over.
- Generously sprinkle with Parmesan before serving.
Notes
Tip: You can use any type of potato combination, just be sure they are all cut roughly the same size for even cooking.
