M A R C H 2 0 1 9 18 POTATO GROWER T e m pt i n g T aters • 1 pound potatoes (2-3 med.), cut into 1/2 inch cubes • 1 package fully cooked smoked or andouille sausage ring, cut into 1 inch slices • 1 red pepper, cut in 1 inch pieces • 1 green pepper, cut in 1 inch pieces • 1 medium red onion, cut into wedges • 1/2 cup of pickled pepper rings • 1-1/2 tablespoons olive oil • 3/4 teaspoon Creole seasoning • 1/4 teaspoon black pepper Preheat oven to 400 degrees. In a large bowl, combine potatoes, sausage, red onion, red and green peppers and the pepper rings. Toss to combine. In a small bowl, whisk the olive oil, Creole seasoning and the black pepper. Drizzle over the potato mixture and toss to completely coat. Spray a 15 x 10 x 1 inch baking sheet pan with cooking spray. Transfer the potato mixture to the sheet pan and spread out evenly in the pan. Roast until the vegetables are tender, stirring occasionally, about 30 to 35 minutes. Directions: Ingredients: Roasted Potatoes, Sausage & Peppers One Sheet Pan Meal