Ingredients
1 pound russet or Yukon Gold potatoes, diced medium
1 medium white onion, diced medium
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1 medium red bell pepper, seeded and diced medium
2 tablespoons finely chopped fresh chives
Preparation
Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.
Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.
