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Preheat your oven to 425F.
Dice your potato, and bring a large pot of water to a rolling boil. Heavily salt the water and add in the diced potato. Boil for about 7-8 minutes or until fork tender.
Drain the potatoes and spread them out evenly on a parchment lined baking sheet. Toss in 1 tbsp of the olive oil, the Old Bay seasoning and add salt and pepper to taste.
Roast the potato at 425F for 15 minutes.
While the potato is roasting, toss the shishito peppers in a bowl with the remaining olive oil, salt and pepper.
After the potatoes have roasted for 15 minutes, take them out of the oven and give them a good toss in the roasting pan. Move the potatoes to the edges so that there is an open space in the middle. Spread the shishito peppers out evenly in the middle of the pan, and try to have them each touching the pan's surface.
Put the potatoes and shishitos back in the oven for 10-11 minutes, or until the shishitos have blistered, puffed up and collapsed.
Remove the pan from the oven and toss the vegetables together so that they are all coated in the Old Bay mixture. Move to a bowl and serve!