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Roast a mixture of cubed potatoes, bell peppers and onions for a side dish that goes great with roasted meats.
2 1/2 pounds russet potatoes, cut into 1-inch chunks
1 medium onion, cut into 1/2-inch chunks
1 medium red bell pepper, cut into 1/2-inch chunks
1/4 cup olive oil
2 teaspoons Lawry's® Seasoned Salt
1 teaspoon Lawry's® Seasoned Pepper
Preheat oven to 450°F. Toss potatoes, onion and bell pepper with oil in large bowl. Sprinkle with seasoned salt and seasoned pepper; toss to coat well. Spread potato mixture in single layer on foil-lined 15x10x1-inch baking pan.
Roast 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.
(Amount per serving)