I don't remember what magazine I found this recipe in. I was sitting in the doctor's office with Scott when I saw this in a magazine and literally just photographed the recipe for later. It's good! Scott's not even a potato fan but still enjoyed this smoky vegan side dish.
1 lb. potatoes, scrubbed and cut into 1-inch pieces
1 bell pepper, any color, seeded and cut into 1-inch pieces
2 T. olive oil
1 T. smoked paprika (This recipe is not the same with regular paprika. Be sure to get the smoked paprika. You won't be sorry!)
1/2 t. salt
1/2 t. freshly-ground pepper
4 scallions, chopped
Heat the oven to 425 degrees F.
On a large rimmed baking sheet, toss the potatoes and bell pepper with the olive oil, smoked paprika, salt, and pepper. Arrange in an even layer, and roast, turning once or twice, until the potatoes are golden brown and tender (20 - 25 minutes).
Toss with the chopped scallions, and serve warm. Serves 3 - 4 as a side dish.