Recipe courtesy Rachael Ray, with modifications by Elaine McMillan
1-1/2 to 2 pounds fingerling or red skin potatoes
2 peppers, seeded and cut into thin strips (can be any combination of red and green peppers)
1 medium yellow or sweet onion, thinly sliced
4 large cloves garlic, crushed
½ tsp crushed red pepper flakes
2-3 TBSP extra-virgin olive oil, divided
Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings — thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
Combine potatoes with peppers and onions, garlic and crushed red pepper flakes. Cover a large cookie sheet with foil. Place potato mixture on cookie sheet. Coat the potatoes, peppers and onions with extra-virgin olive oil—just enough to coat vegetables in a thin layer. Season liberally with salt and pepper.
Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!