If you clean your fridge, you just may find what I did:
10 small potatoes, 4 parsnips, 6 carrots, an onion, scallions (green onions), a green pepper, a head of garlic, and a jalapeno pepper. (one red potato was in there also)
If you look around your house, you may just find a few kids to help peel the carrots, parsnips and potatoes, like I did.
If you don't have helpers, it will take you a lot longer to make this. Then again, you won't need a shovel to clean up the peelings from the floor, like I do.
If you think "bite sized" pieces when you are cutting everything up, it may end up looking like this:
Drizzle this with a large helping (1/2 cup) of olive oil and kosher salt. Roast in a 400* oven stirring every 20 minutes until done-- ( 1 hour/ 20 minutes usually)
Happy perky potatoes!