This side dish can be eaten warm or at room temperature. It is very easy to make. Serves 4.
Roasted Red Potatoes with Corn and Tomatoes
Ingredients:
2 or so lbs of red potatoes, cut in equal size pieces
2 ears of corn, husk on
1 bell pepper, coarsely chopped–not too small
1 green pepper, coarsely chopped–not too small
1/3 of a jalepeno, chopped
1/2 tsp cumin
dash chili powder or other seasonings
salt
pepper
olive oil
cherry tomatoes, sliced
dill, chopped
Directions:
Preheat oven to 400 degrees. On a large cookie or rimmed baking sheet, toss together potatoes, peppers, jalepeno, cumin chili powder, salt, pepper, and am ample helping of olive oil.
Place in oven alongside the two unhusked ears of corn. Bake 30 minutes.
Remove corn, stir potatoes. Bake for 30 more minutes or until potatoes are soft.
Husk corn and remove kernels from cob. Toss corn, potato mixture, tomatoes, and dill together. Serve and enjoy!
