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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons water |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 teaspoon worcestershire sauce |
1 teaspoon thai chili paste (such as dynasty) |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
4 red potatoes (about 1 1/2 pounds), each cut into 6 wedges |
1 red onion, cut into 6 wedges |
1 red bell pepper, seeded and cut into 1/2-inch strips |
8 garlic cloves, peeled |
Directions:
1. Preheat oven to 400°.
2. Combine first 9 ingredients in a large bowl; stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan; bake at 400° for 35 minutes or until potatoes are tender, stirring after 20 minutes.
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