Roasted Potatoes & Peppers

2 pounds  potatoes, cut into 1-inch chunks
3/4  pound  mixed hot chile peppers
3/4  pound  bell peppers
extra virgin olive oil, for drizzling
1 1/2 tablespoons  coarsely chopped fresh rosemary
sea salt and pepper

Preheat the oven to 425 degrees Fahrenheit . Toss all the ingredients together on a large baking sheet. Roast in the oven, flipping once halfway through cooking, until deep golden, about 40 minutes.

Serves 6.


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