Wash and cut the potatoes in preparation for roasting
Dry them off with a clean kitchen towel or kitchen tissue paper just as long as they are dry before dressing and roasting
In a large enough bowl, add the seasonings and oil and using your clean hands rub it all into the potatoes making sure that they are all well coated. Keep that bowl don’t wash it!
Spread them out in a single layer on a baking paper lined oven tray bake for 20 minutes
Meanwhile, clean and slice the veggies and add them into that same bowl. Give them a good toss with your clean fingers and a squeeze of fresh lemon.
Remove the potatoes from the oven after the first 15 to 20 minutes and turn them over.
This time add the prepared onions and peppers, a tiny drizzle of olive oil and pour the melted butter over and continue baking for another 15 minutes.
Best served hot but they stay well in the fridge and can be served with a dollop of sour cream, yogurt or mustard as a snack or sides. Delicious!
Notes
Use your hands to get a nice well-seasoned roast potato.
Dry them before roasting if too wet
Don’t cut them too small they may cook too quick and not have enough time to crisp up
If you have extra fresh rosemary, toss it around on the baking sheet before adding the potatoes (optional)
Make sure your oven is heating while you are preparing, you want to blast on high when you get them in the oven and when you add the veggies you can drop a notch down not more.
Slice and clean the onions & peppers while the potatoes are roasting for the first half of the time.
