| 1 | Soak the purple potatoes in a bowl of water for about a half an hour. |
| 2 | This makes it very easy to scrub the skins, eliminating the need to peel them and lose those nutrients. |
| 3 | After scrubbing, pat them dry and cut them into approximately ? cubes. |
| 4 | Be careful where you cut them, as they can stain (purple potato juice!). |
| 5 | Put them in a mixing bowl. |
| 6 | Wash, trim, and slice the green onions. |
| 7 | Add to potatoes. |
| 8 | Finely chop the garlic and add to potatoes. |
| 9 | Wash and cut up the red peppers to taste. |
| 10 | I like fairly large hunks of sweet red pepper. |
| 11 | Add salt, pepper, and pepper powder to taste. |
| 12 | Spray a little bit of pam or other cooking spray in a non-stick roasting pan. |
| 13 | Bake in a 400°F oven for approximately ?hour. |
| 14 | This time will vary with the size and amount of the potato pieces. |
| 15 | Stir occasionally while baking. |
| 16 | I have found that ensuring that they lie in a single layer works the best and yields a crispy, not soggy, crust on the potatoes. |
| 17 | Sorry about the approximate amounts. |
| 18 | I make this different every time. |
| 19 | We find that the combination of purple, green, red, and white makes a dish that is a visual delight. |
| 20 | It"s also a low fat replacement for those greasy breakfast hash browns. |
