• Preparation Time
  • Total Time
  • Number of Servings 5-6

This chef-crafted recipe elevates humble potatoes by roasting them with flavorful Fresno chili peppers and aromatic rosemary in this quick dish. You control the heat by using milder green Fresno chili peppers or slightly hotter, smokier red ones.

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  • 2
    Fresno chili peppers, seeds removed, cut into thin strips
  • 2 Tbsp
    extra virgin olive oil
  • 2
    sprigs fresh rosemary, chopped
  • 2 Tbsp
    fresh parsley, chopped


1. Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly spray with cooking spray.

2. Toss potatoes in a large bowl with peppers, olive oil and rosemary.

3. Spread mixture in a single layer on foil-lined baking sheet.

4. Bake 25-30 minutes.

5. Garnish with parsley and serve.

Tip: If you can’t find Fresno chili peppers where you live, substitute jalapeño or Serrano peppers if you like a little more heat. If you like less heat, try yellow wax or Hungarian peppers.

Products From Recipe

  1. #851
    2 lb. resealable bag
    Serves 11
    Number of Times Purchased:

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