Oven Roasted Potatoes & Peppers Recipe

Name: Oven Roasted Potatoes & Peppers
Prep time: 5 min
Cook time: 25 min
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)

September 23, 2021 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 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.

baking sheet with oven roasted potatoes, peppers and onions with fresh basil

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

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Close up of baking sheet with roasted potatoes and red, orange and yellow peppers. Text on image reads "The Easiest Oven Roasted Potatoes" and "Quick & Healthy"

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Susan Carraretto and her identical twin, Janice Croze, created 5 Minutes for Mom in 2006. Susan loves all social media, but her top addiction these days is Pinterest.

Oven Roasted Potatoes & Peppers Recipe

How to Make Oven Roasted Potatoes & Peppers