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This easy recipe for oven roasted potatoes and peppers is great for quick weeknight dinners. It’s a perfect side dish 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.
Note: We’ve used small red potatoes in this recipe, sliced in pieces 1/2 inch thick so that they roast quickly. You could also use small gold potatoes. Some types of potatoes, such as Russet potatoes, can take longer to cook and should be parboiled before roasting.
This makes a huge pan of roasted potatoes and onions with red peppers, so it’s perfect for a big family dinner or for meal prep. We like to make this on Sunday and use it as a side dish 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.
If you don’t already have a basil plant in your kitchen, we recommend getting one. Small basil plants are often available for less than $5 at the grocery store. If you keep a basil plant by the window and water it regularly, you can have affordable fresh basil at any time.
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. (We often substitute Herbamare Herbed Sea Salt instead of regular salt.)
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, mix the potatoes, onions and peppers together and then sprinkle with freshly torn basil.
Ideas for Extra Roasted Vegetables
One of the best parts about an easy recipe like this is that you can add whatever extra ingredients you want.
Here are a few suggestions for you to add to these oven roasted potatoes…
- Garlic Cloves – You can easily toss in some cloves of garlic to add even more flavor to this recipe.
- Baby Carrots – We often add carrots when we are roasting potatoes. The baby carrots that come pre-washed are so quick and easy to use since they are already a good size for roasting.
- Broccoli – Make this side dish of vegetables even healthier by adding some broccoli to the pan. Keep the broccoli pieces quite large if you are going to roast them for the entire 25 minutes. Another option is to wait and add smaller pieces of broccoli and peppers to the pan for just the last 10 to 15 minutes of cooking.
Seasoning for Roasted Potatoes, Onions and Peppers
Variety is the spice of life, right?
So mix up your roasted veggies with different seasonings to keep your family from getting tired of the same recipe.
What spices are good on roasted potatoes?
When we’re making roasted potatoes and onions, we often use Herbamare Herbed Sea Salt along with black pepper for a simple flavor.
But here are three more ideas for spices and seasoning roast potatoes:
- Bring up the flavor with onion powder or garlic powder.
- Try the classic mixture of rosemary, garlic and thyme.
- For a stronger kick, sprinkle on paprika, curry powder and/or cumin before roasting in the oven.
Oven Roasted Potatoes and Peppers
Video
Ingredients
- 24 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 1/2 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.(It's important to place the potatoes around the edges of the pan to help them cook faster. When roasting potatoes like this, it's best to use small red or gold potatoes. If using russet potatoes, parboil them for about 10 minutes before roasting.)
- Bake for approximately 25 minutes or until the potatoes are tender.
- Just before serving, sprinkle with freshly torn basil.
Notes
Nutrition
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Megan says
We’ve enjoyed this so many times! Perfect with grilled meats and also with Italian sausage roasted on top. Family favorite!
Susan says
I’m so happy to hear this recipe was such a hit for your family. Thank you for letting us know.
Diane Wood * says
This was an awesome recipe…simple but very flavorful with just the oil, salt and pepper. The onions and peppers become so sweet and delicious. This would be fabulous served with with fried or poached eggs on top. We had it as a side dish served with a beautiful steak. It would compliment so many things. Add some BBQed Hillshire sausage for a quick meal. So easy to prepare and cleanup afterwards. A winner for me.
Susan says
Thanks for letting us know how well the recipe worked for you Diane. That’s wonderful to hear!
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.
Sharon@BlueWillowHouse 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