Put a little spice in your life by adding poblano peppers to oven roasted potatoes, onions, and sweet bell peppers. The result is a hearty side dish you'll love.
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the potatoes, pepper, chile, and onion. Toss with the olive oil. Season to taste with the salt and pepper. Add the cumin and stir well to combine.
Lay the veggies out in a single layer on the prepared baking sheet. Bake for 45 minutes or until tender, golden, and browned in spots. Serve hot or at room temperature.
Notes
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the prices of potatoes, onions, and peppers can help keep the price down. When I see a good deal on those produce items, I buy a lot.