Preheat oven to 440.
Chop the washed potatoes into small bite sized chunks.
Over medium heat, boil the potatoes for about 10 minutes, or until you can easily poke them with a fork.
Drain the potatoes and let them cool for a few minutes.
Toss all seasonings with potatoes (you can do this in a large bowl, or the pot you boiled the potatoes in, just make sure it's deep enough to shake the potatoes really well. You want the outsides to get mushy and crumbly).
Bake on non-stick pan at 440 for roughly 30 minutes, turning two or more times throughout cooking.
In a medium non-stick pan, heat 2 tbsp of oil over medium heat.
Add onions and saute until lightly browned (roughly 5 minutes).
Add minced garlic and green peppers to the onion and continue to saute for roughly 5 minutes.
Once the veggies are nice and browned, pour them into a large bowl with ketchup roasted potatoes and toss until combined.
*You can use whatever potato you prefer. I love petite potatoes because they’re creamier and more flavorful than large potatoes. Yellow and red are extra rich so they make for awesome roasted potatoes.
**I put a bit of extra sugar in the spice mix because I prefer a sweet vs. tangy ketchup flavor, but it’s not essential to the flavour!
***You don’t have to cook the potatoes with oil since you’ll be coating them with more later. This just makes them crispier. I usually mist my potatoes with an oil spritzer as they’re going into the oven.
The oil for the onion and pepper mixture is essential! This is how the onion will get caramelized. It will also give the potatoes an extra rich texture and flavor when it’s mixed together.