potato red pepper recipe

Written ByJenny Smyth Posted on
potato red pepper recipe
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The Best potato red pepper recipe

I love this potato and red pepper recipe because it is simple, healthy, and my whole family enjoys it. The sweet roasted red peppers pair perfectly with tender potatoes, creating a dish that is both comforting and flavorful. It has become a regular in our dinner rotation, especially on busy weeknights when I need something quick but satisfying.

This recipe is also great for meal prep. I often make a big batch on Sunday and we eat it throughout the week. The flavors actually get better after a day or two in the fridge.

My kids love the bright color of the peppers, and I love that they are getting a good dose of vitamins and fiber. It is a win-win for everyone. The health benefits are another reason I keep coming back to this dish.

Potatoes are a good source of potassium and vitamin C, while red peppers are packed with antioxidants. Combined with a little olive oil and garlic, this recipe is a nutritious side or a light main course. It is perfect for anyone looking to eat more vegetables without sacrificing taste.

I remember the first time I made this for a family gathering. Everyone asked for the recipe, and it has been a staple ever since. It is one of those dishes that feels special enough for a holiday but is easy enough for a Tuesday night.

I hope you enjoy it as much as we do.

Roasted Potatoes and Red Peppers

Roasted Potatoes and Red Peppers

4.6 from 753 votes

This simple roasted potato and red pepper dish is a colorful and flavorful side. The peppers caramelize in the oven, adding sweetness to the tender potatoes.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Roasted Vegetables

4 medium potatoes, cut into 1-inch cubes
2 large red bell peppers, seeded and sliced into strips
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 425°F.
2Line a large baking sheet with parchment paper for easy cleanup.
3In a large mixing bowl, combine the potato cubes, red pepper strips, olive oil, minced garlic, oregano, salt, and black pepper.
4Toss everything together until the vegetables are evenly coated with the oil and seasonings.
5Spread the vegetables in a single layer on the prepared baking sheet.
6Make sure they are not overcrowded so they roast instead of steam.
7Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through.
8The potatoes should be golden brown and fork-tender, and the peppers should be slightly charred at the edges.
9Remove from the oven and let cool for a few minutes before serving.
10Taste and adjust seasoning with additional salt and pepper if needed.

🔧Equipment

Large baking sheet
Mixing bowl
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 11g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 4g

📝Notes

For extra flavor, add a sprinkle of smoked paprika or fresh rosemary before roasting. You can also use sweet potatoes instead of regular potatoes for a different twist.

Watch Video Of How Roasted Potatoes and Red Peppers Works

This potato and red pepper recipe is always a good idea for any occasion. It works well as a side dish for family dinners or as a colorful addition to a holiday table.

I love that it is simple to make but looks impressive when served. For storing, let the leftovers cool completely, then place them in an airtight container.

They will keep in the fridge for up to 4 days. To reheat, I usually spread them on a baking sheet and warm them in a 350°F oven for about 10 minutes to restore their crispiness.

You can also serve them cold in a salad or as a filling for wraps. This recipe is versatile and always a hit with my family.

❓ Frequently Asked Questions About Roasted Potatoes and Red Peppers

1. Can I use other types of potatoes for this recipe?

Yes, you can use Yukon Gold, red potatoes, or even sweet potatoes. Just keep in mind that cooking times may vary slightly depending on the potato variety. Cut them into similar sized cubes for even roasting.

2. Do I need to peel the potatoes?

No, you do not need to peel them. Leaving the skin on adds texture and extra nutrients. Just make sure to scrub the potatoes well before cutting.

3. Can I add other vegetables to this dish?

Absolutely. Onions, zucchini, or cherry tomatoes work well. Just add them to the baking sheet with the potatoes and peppers. Keep an eye on the cooking time as softer vegetables may cook faster.

4. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 350°F oven for about 10 minutes, or microwave until heated through.

5. Can I make this recipe ahead of time?

Yes, you can prep the vegetables a day in advance and store them in the fridge. When ready to cook, just toss with oil and seasonings and roast as directed. This makes it a great option for meal prep or busy weeknights.

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