#MEDLEYPOTATOES

      
               CHARACTERS

These are fully grown, mature Creamer potatoes. That's right, they won't get any bigger! Where as other tiny potatoes found in stores are babies, immature and still have a lot of growing to do. What's the difference? The taste! These Creamer potatoes are fantastic! So creamy and silky, with thin skins, so no need to peel and even chop. And they all cook evenly too!

  

• 500g baby/Red Potatoes, Cut Into Chunks
• 4 cloves Garlic, Minced
• 1 whole Onion, Peeled And Roughly Chopped
• 2 whole Red/Green Bell Pepper, Seeded And Roughly Chopped
• 1/4 cup Olive Oil
• 1tablespoon  Butter, Melted
•          1/2 teaspoon Cayenne Pepper
•  1teaspoon Salt And Freshly Ground Black Pepper

Preparation Instructions

Preheat the oven to 300 degrees F.(*not very accurate,i come up with anything figurely_)
In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
Pour potatoes onto two rimmed baking sheets. Bake for 20 to 25 minutes, shaking the pan twice.
Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.
Sprinkle with a little more salt and pepper before serving.

option2:
You can bake the potatoes as is just with olive oil...Once ready..prepare a mixture  using butter,garlic,onions,pepper,salt,choice of spice in a pan and coat/cook the potatoes for 5 to 10 minutes..
Whichever way you choose to go..you will end up in yummy villle...enjoooooooy
with love #FridzKitchen