I don’t often do the whole “protein, vegetable, starch” kind of meal, but when I do, I make sure my starch is packed with flavor. Ok, that is not always true, I’m fine with the simple things in life too. I usually just do whatever I am craving or think will go best with the rest of the meal. There have been a lot of oven friend potatoes or sweet potatoes which I enjoy and don’t have any problem with, but this potato dish right here is the side dish that the other side dishes want to be. It can even be the main dish, especially if you are vegan or vegetarian. You won’t even need a vegetable side because this is your vegetable and starch in one. So if you are looking for a flavorful and well rounded side dish, look no further.
I first made this for a friend’s birthday dinner (the one where I made the whole chicken) and it was a hit. Even for my friend who says she doesn’t really like potatoes. Another friend had asked for the recipe the following day but this was one of those impromptu dishes so I didn’t have one and gave her estimates. This time around though, I paid more attention to how much of each ingredient I was using so I could share this recipe with you.
This recipe is very flexible. You can swap out veggies you don’t care for, add more veggies, or add more or less of certain ingredients. I also gave this recipe to my mother and she has made it twice since and in one instance she added chunks of corn on the cob. There isn’t much too it; you just mix all the veggies, season them and add in oil then put it in the oven. My salt measurement is an estimate so DO taste for salt while making this. You can also half the recipe if you aren’t cooking for a village because this recipe can serve a lot of people. But hey, I won’t tell you what a serving size should be, you do you.
The Perfect Potato Side Dish
This recipe yields a 9×13 inch pan.
- 8 medium sized potatoes
- 4 carrots
- 1 large onion
- 1, 8 ounce container of mushrooms
- 3 bell peppers (different colors)
- 3 cloves garlic (or 2 teaspoons garlic powder)
- 6 tablespoons oil
- 2 teaspoons dried oregano
- 2 teaspoons black pepper (or to taste)
- 2 teaspoons salt or Adobo (or to taste)
Preheat your oven to 375ºF. Spray a large pan (around 9×13 inches) with oil spray and set it aside.
Chop all your veggies into cubes/chunks and put them in a large bowl. Mince the garlic and add to the bowl. Add oil, oregano, black pepper and salt. Mix until veggies are completely coated. Taste for salt at this point and add if necessary.
Put the mixture into the prepared pan and place in the oven. Bake for about 45 minutes or until potatoes are cooked. Start checking to see if the potatoes are ready about 30 minutes into the baking time. When ready, take out of the oven, mix so everything is coated evenly, and serve.