Oven Roasted Potatoes & Peppers Recipe

September 13, 2017 by Susan

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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 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.