Fragrant and richly hued, yellow rice takes the standard side dish and elevates it. This recipe gets another taste boost from the green peas.
- 2 pounds red or Yukon gold potatoes, scrubbed and cut into roughly 2-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon Black Urfa Chili
- 1 teaspoon coarse sea salt
Place a rack in the middle of your oven and preheat to 450°F. In a large bowl, toss the potatoes with the oil, spices, and salt. Roast for 50 minutes, flipping the potatoes and rotating the pan after 25 minutes. Taste and season with more spices as desired.
Yields 4 servings