Crispy Roast Potatoes And Vegetables
- 2 to 3 pounds of diced potatoes
- generous splashes of olive oil
- salt and pepper and a bit of garlic
- just enough rosemary
- 2 handfulls of corn meal
- 1 handfull of sesame seeds
- 1 handfull of parmesan bread crumbs
- half a can of crushed pineapple and juice
- 2 good sized sliced onions - cut in half then slice once medium thick
- 1 each of some colored peppers - quartered and sliced medium thick
- Preheat the oven to 435F and put your pan in there to preheat it as well. Wash and slice up the potatoes into bite sized pieces, don't leave the pieces too big or you won't get the effect. Mix the rosemary, salt, pepper, corn meal, garlic, bread crumbs and sesame seeds in a bag. Toss in the wet potato chunks and shake to coat. Take the very hot pan out of the oven (be careful!) and coat the bottom with olive oil, toss in the potatoes, drizzle some more olive oil over top and bake for 45 minutes, turning twice. Add in the crushed pineapple and juice, toss and bake for another 15 minutes. Add the sliced onions and peppers and bake for another 30 to 40 minutes, tossing every 15 minutes or so. You decide when the whole mess is crispy enough for you. Bake for a good 20 minutes undisturbed at the end to really crisp it up. Serve hot, your guests will rave and there will be no leftovers.
potatoes, generous, salt, just, meal, handfull, handfull of parmesan bread crumbs, pineapple, onions, colored peppers
Taken from www.epicurious.com/recipes/member/views/crispy-roast-potatoes-and-vegetables-50015736 (may not work)