I am so excited to share our Roasted Potato Medley with you! Kim and I both love sweet potatoes. Wait! Don’t click away if you aren’t a sweet potato fan; this post is for you, too. Honest. Even the sweet potato haters in our families like this version. Roasted Potato Medley is something you will turn to time and time again. It’s a great side dish that we’ve served along side pork tenderloin, burgers, and grilled chicken. It works as a side dish to any meat or fish. You could even go totally vegetarian and serve Roasted Potato Medley as the main event
The ingredients we used: sweet potatoes, small red potatoes, small white potatoes, bell peppers, green garlic, thyme, basil, and cilantro.[/caption]
Chop potatoes and season. We used kosher salt, everyday seasoning, smoked paprika and red pepper flakes.
Roast at 425 degrees for about 35 minutes or until potatoes are soft and browned on the edges.[/caption]
Clean green garlic and chop in half. Green onion is a perfect replacement; green garlic isn’t widely available. 
Toss green garlic with peppers.
Roast peppers and green garlic for 15-20 minutes at 425 degrees.
Chop herbs.
Stir a handful of herbs into combined roasted medley; they will wilt slightly and become even more fragrant from the heat of the vegetables. Garnish with another pinch or so of chopped herbs before serving. Roasted Potato Medley tastes as beautiful as it looks.