ROASTED POTATO & BELL PEPPER

Ingredients:

• 1.5 lbs yellow potatoes

• 2 red bell peppers, sliced into strips

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

• Optional: 1 teaspoon smoked paprika

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).

2. Prepare the Potatoes:

   • Wash and cut the yellow potatoes into halves or quarters, depending on their size.

   • Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt.

   • Bring the water to a boil and let the potatoes cook for about 10 minutes, or until they are just tender but not fully cooked.

   • Drain the potatoes and let them cool slightly.

3. Smash the Potatoes:

   • Once the potatoes are cool enough to handle, gently smash each potato with the back of a fork or a potato masher. You want to flatten them slightly without completely mashing them.

4. Prepare the Peppers:

   • While the potatoes are boiling, slice the bell peppers into strips.

5. Season the Vegetables:

   • In a large mixing bowl, combine the smashed potatoes and red bell pepper strips.

   • Add the olive oil, minced garlic, salt, black pepper, dill, and smoked paprika (if using). Toss to coat evenly.

6. Roast the Vegetables:

   • Spread the seasoned vegetables in a single layer on a large baking sheet.

   • Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, and the peppers are tender and slightly charred around the edges. Stir halfway through for even cooking.

7. Complete:

   • Remove the vegetables from the oven and transfer them to a serving dish.

   • Sprinkle with fresh dill and toss gently to combine.