Roasted Sicilian Potatoes Recipe

By awright0511

I used baby Yukon golds in this recipe but I imagine all kinds of potatoes would work- red, white, blue, sweet. Sweet potatoes may cook a little faster, however, so if you choose sweet potatoes, check for doneness earlier.

Ingredients

• 2 lbs. baby Yukon gold potatoes, washed, quartered or cut up
• 1 smallish onion, diced
• 4 cloves garlic, chopped
• 1 bell pepper, chopped
• 1/3 cup raisins- dark or golden
• Handful of grape or cherry tomatoes, halved
• Handful of baby spinach leaves, washed, patted dry
• Handful of black olives
• 1/4 cup olive oil
• 1/2 to 3/4 cup light broth- as needed
• 1 14-oz. can diced tomatoes with spicy green chiles
• 1 teaspoon thyme
• A sprig of fresh rosemary, chopped
• Sea salt and fresh ground pepper
• Hot red pepper flakes, to taste

Preparation

Step 1

Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil, half a cup of broth, and diced tomatoes with juice. Stir to mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything happy and moist, add it in.

Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven until the potatoes are slightly browned and fork tender- roughly 35 to 45 minutes, depending upon the size of the potato pieces.

Serves 4 to 5 as side dish.