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This easy recipe for oven roasted potatoes and peppers is perfect for fall. The flavors and colors will remind your of Autumn and your family will love the flavor.
Cooking this recipe with the potatoes along the outside of the pan ensures that the peppers and onions won’t get overcooked before the potatoes are done. You can toss everything together once it comes out of the oven.
This makes a huge pan, so it’s perfect for meal prep. We like to make this on Sunday and use it for quick and easy meals throughout the week. It can be served as a side dish alongside any type of grilled meat or fish for a quick weeknight meal, or with an egg on top for an easy breakfast. To make it a complete meal, you could add some sausages to the pan for a one-pan sausage and potato dinner.
To brighten up the dish, we added fresh basil, but you could use whatever herbs you like. A sprinkling of green onions or parsley would be nice too.
How to Make Oven Roasted Potatoes & Peppers
Preheat the oven to 450 Degrees F. Spray a large baking sheet with nonstick cooking spray.
Add the sliced potatoes to a large bowl along with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/8 of the teaspoon pepper. They key is to cut the potato into thin wedges so that they don’t take too long to roast in the oven. Toss potatoes in the olive oil with the salt and pepper to combine. Then pour onto a baking sheet, leaving enough room in the middle for the peppers and onions.
Add the cut peppers and onions to the bowl along with the remaining olive oil, salt, and pepper. Be sure the peppers are cut into quite large pieces. Toss in the oil to combine and pour onto the center of the baking sheet.
Bake for approximately 25 minutes or until the potatoes are tender.
Just before serving, sprinkle with freshly torn basil.
Oven Roasted Potatoes & Peppers
Ingredients
- 12 ounce red potatoes 1 bag
- 1/2 red bell pepper sliced
- 1/2 orange bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1 red onion
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh basil leaves optional
Instructions
- Preheat the oven to 450 Degrees F. Spray a large baking sheet with nonstick cooking spray.
- Chop potatoes into wedges between 1/2 inch to 1 inch thick.
- Slice peppers and onions into fairly large pieces.
- Add the potatoes to a large bowl along with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/8 of the teaspoon pepper. Toss to combine and pour onto a baking sheet, leaving enough room in the middle for the peppers and onions.
- Add the peppers and onions to the bowl along with the remaining olive oil, salt, and pepper. Toss to combine and pour onto the center of the baking sheet.
- Bake for approximately 25 minutes or until the potatoes are tender.
- Just before serving, sprinkle with freshly torn basil.
Nutrition
Pin for Later
Pinning and sharing is so appreciated!
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Norm says
I make a similar dish from time to time and just thought I’d see how others do it. I like the combo of salt, pepper, oregano, and paprika, but to each their own. BTW, you forgot to list onions in the ingredients list. Love the sausage idea.
Lina says
Quick, easy to prepare; goes great with any meats; eats well at room temp, and fantastic warm-up side.
[email protected] says
Looks delicious! Thanks for sharing at Snickerdoodle. Pinning for later.
Theresa @DearCreatives says
What’s not to love about a sheet pan meal? Yum! Thanks for sharing at the #inspirationspotlight party. Stopping by to let you know your post has been shared & pinned.
Claire says
Love this. Yor photos are beautiful 🙂
Maribeth says
I love these Oven Roasted Potatoes and Peppers! It reminds me of the ones we get at one of our favorite restaurants. I’ve pinned to make later!
Kim~madeinaday says
Looks like a keeper! Yum! Sharing on Twitter. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Jess says
We make something very similar with smoked sausage! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Sandra L Garth says
This looks so good and who needs protein when you have this vibrant dish!
Michelle Leslie says
What a lovely looking veggie dish. All those colors and we all love our potatoes dishes. I can’t wait to try it
Miz Helen says
I love the combination of vegetables for this sheet pan roast, delicious! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Lexi @That Fit Fam says
I needed a recipe for our left over bell peppers! this sounds so good! thanks!
Jamie says
My kids hate peppers and my husband hates onions but I love everything in this recipe. I’ll have to make some for myself someday!! lol.
Carrie Ditton says
That looks absolutely divine! This week we are hosting our very first Whisk It Wednesday link party and I thought you might be interested in sharing there too! Thanks, Carrie
Michael Cod says
Love this dish and thanks for sharing
Elizabeth says
Love this Roasted Potatoes & Peppers recipe…thanks for sharing! I was wondering if you used Red Onion, and how much?
Barbara Montag says
This dish we would all love!
Healthy and so attractive.
Will be making this soon.
thanks