Roasted Red Jalapeno Peppers with Potatoes
This is a colorful dish that works anytime of year. It is hearty and filling, and makes for an excellent side dish. The roasted red jalapeno peppers bring an ideal spice level. Feel free to vary up the amounts of butter to your preferences.
Ingredients
- 12 ounces yellow potatoes, peeled and cubed
- 12 ounces sweet potatoes, peeled and cubed
- 3 red jalapeno peppers
- 1 teaspoon paprika (or a spicier chili pepper blend)
- 4 tablespoons melted butter
- 1 teaspoon fresh chopped rosemary
- 2 tablespoons crumbled feta cheese
- Salt and pepper to taste
- Olive oil as needed
Cooking Directions
- Heat a large pan to medium heat and add a bit of olive oil. Add cubed potatoes.
- Add paprika, fresh rosemary, salt and pepper to taste. Stir.
- Cook about 15-20 minutes, or until potatoes are beginning to soften.
- While potatoes are cooking, roast the jalapeno peppers over an open flame on the stove. Turn frequently to char the skins without burning them. If you cannot roast them over an open flame, bake them at 400 degrees for about 20 minutes, or until the skins are charred and easily removed.
- Allow peppers to cool and peel the skins.
- Chop jalapeno peppers and add to the potato mixture. Stir.
- Remove mixture from heat and drizzle with butter. Mix well.
- Add to a serving dish, top with feta cheese and serve.