28 oz. (1 lb 12 oz.) potatoes (potato medley or red potatoes)
1 green pepper, diced
1 onion, diced
1/2 cup chopped broccoli or asparagus
2 Tbsp olive oil
2-3 Tbsp fresh rosemary, chopped
1 tsp paprika
1 tsp garlic powder
1/4 tsp black pepper and sea salt
1. Preheat oven to 425 degrees.
2. Wash and dry the potatoes and chop into bite-size chunks, keeping the skins on. Place in a large bowl, along with the diced peppers, onions, broccoli and asparagus. Drizzle in the olive oil, followed by the rest of the ingredients and use your hands to mix all the ingredients together.
3. Pour the hash mixture onto a baking sheet (sprayed with nonstick spray) and roast in oven for 20 minutes. After 20 minutes, pull pan out and use a spatula to toss the potatoes around, allowing for more even browning, and return the pan back in the oven for another 20 minutes. Potatoes will roast for at least 40 minutes total, until golden brown. Ovens can vary on cook time; feel free to add additional time if necessary to get to your preferred crispiness.