good-and-cheap
good-and-cheap
good-and-cheap
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$ 3 t o t a l$ 0.75 / s e r v i n gRoastedPotatoeswith Chiliesf o r fo u rIt doesn’t get much simpler or more satisfying thanthis. You can use any pepper you like—from large, darkpoblanos, to Hungarian wax chilies, to bell peppers.4 medium potatoes, chopped into bite-sized pieces4 medium chilies, chopped into bite-sized pieces2 cloves garlic, unpeeled1 tbsp butter, meltedsalt <strong>and</strong> pepperIn a large roasting pan, tumble together the potatoes,peppers, <strong>and</strong> garlic. When you chop the peppers, be sureto get rid of the seeds <strong>and</strong> white placenta inside.Pour the butter over top <strong>and</strong> sprinkle liberally with salt<strong>and</strong> pepper. Potatoes need quite a bit of salt! Use yourh<strong>and</strong>s to mix everything up.Roast for 1 hour, or until you can spear the potatoeseasily with a fork <strong>and</strong> everything is a little crispy.Squish the garlic cloves, discard their skins, <strong>and</strong> spreadthe roasted garlic throughout.In addition to being a great side dish, this makes adelicious taco filling. At left, it’s pictured on a tortillatopped with chopped tomato <strong>and</strong> queso blanco.d i n n e r124Alternatively, try it alongside some black beans <strong>and</strong> riceor piled high on a plate with an egg on top.d i n n e r125
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