Serves 4 to 6
Ingredients
1 ½ to 2 lbs small round potatoes, cut in half
3 tbsp extra virgin olive oil
1/2 tsp oregano
1 tsp smoked paprika
2 tsp kosher salt
4 red bell peppers, seeded and sliced
6-ounce bottle pitted kalamata olives, drained
fresh mint, chopped
fresh dill, chopped
lemon-yogurt sauce, for serving (see recipe below)
Instructions
Heat the oven to 425 degrees. Place a pan of water on the cooktop and bring to a boil. Add a generous amount of salt into the water along with the potatoes. Boil for 10 minutes.
While the potatoes cook, place the oil, oregano, smoked paprika and salt into a medium-sized bowl. Whisk to combine.
Thoroughly strain the water from the potatoes. Keeping the potatoes in the same pan, add the sliced bell peppers, and top with the oil mixture. Toss to coat.
Using a slotted spoon, transfer the potatoes and peppers in an even layer onto a rimmed sheet-pan. Place into the oven and roast for 35 to 40 minutes, stirring halfway through cooktime.
Remove from the oven and top with chopped fresh dill and mint. Serve with lemon yogurt sauce.
