Roasted peppers and potatoes is a dish that smells of simplicity and love for good ingredients. Those that can be found easily, but can transform into something special with the right touch. In this version, I aimed to highlight each individual flavor, letting the raw materials speak.

I chose plump, sweet, and juicy red peppers, perfect for adding color and flavor to the dish. The potatoes, cut into pieces like in the old days, become golden and crispy on the edges, soft inside. Then I added sprigs of fresh rosemary, for that aroma that fills the kitchen and makes you hungry even before taking them out of the oven.

A generous pinch of dried oregano, a touch of dried parsley, a clove of garlic and a generous drizzle of extra virgin olive oil. Salt, just enough, to awaken all the flavors without covering them. No complicated steps: just cut, season, and bake. And the oven does the rest.

That’s exactly what I love about roasted peppers and potatoes: their authenticity. You don’t need chef techniques, just good ingredients and the desire to bring something that tastes like home to the table. It’s the perfect side dish for any season, but also one of those dishes you could eat on its own with a slice of bread next to it and feel happy.

Preparing them is a simple act of love, which tells much more than a thousand words. And every time I cook them, the aroma that invades the kitchen reminds me why I love cooking so much.

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