These roasted potatoes with bell peppers have become one of my favorite side dishes. With just salt, pepper, and a little oil, it’s the oven-roasting that brings out the flavor of these vegetables. I hope you love it, too.
Here’s what you need to make this recipe:
Ingredients:
- 1 bell pepper
- 2 medium-sized Yukon gold potatoes
- 1 teaspoon of olive oil
- 1/4 teaspoon of salt
- A pinch of pepper (or more to taste)
Why You’ll Love This Recipe
Very few ingredients: The fewer ingredients you need for a recipe, the easier it is to keep the kitchen clean as you go.
Variations: The recipe calls for Yukon Gold Potatoes, which is not required at all. Also, you can use whatever bell peppers you have in your kitchen. Also, add in some garlic cloves or red onion.
It goes with anything: This side dish pairs perfectly with a juicy steak or oven-baked salmon. But it would go great with eggs for breakfast, too!
The aroma: The aroma of the potatoes and bell peppers roasting in the oven will make everyone in the house ready to eat. Before you know it, the family will be in the kitchen asking when dinner is ready.
How to switch things up
Additional Veggies: This recipe is flexible, which means that adding extra ingredients such as onions, carrots, or bok choy will just enhance this recipe, not take away from it.
Herbs and Spices: You can keep the flavor simple and use salt and pepper or get creative. Grab your favorite spices out of the pantry and feel free to mix it up. My only tip is to pick a theme and not mix too many profiles. For example, you could use rosemary and thyme together and that would be delicious.
Garlic: Toss in some whole garlic cloves or minced garlic with the vegetables. Roasted garlic adds a rich, sweet depth of flavor that complements the peppers and potatoes perfectly.
Cheese: Just before serving, sprinkle a bit of freshly grated Parmesan or crumbled feta or goat cheese over the top of the vegetables.
Citrus Zest: Add a fresh, zesty twist by grating some lemon or orange zest over the vegetables right before serving. The citrus flavor will brighten up the dish and add a refreshing contrast to the roasted flavors.
The bottom line
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Roasted Bell Peppers and Potatoes
A simple and delicious side dish featuring tender roasted bell peppers and Yukon gold potatoes. Perfect for any meal, this recipe brings out the natural flavors of the vegetables with minimal seasoning and effort.
Ingredients
- 1 bell pepper, any color, but red, orange or yellow are less bitter
- 2 medium-sized Yukon gold potatoes
- 1 tsp olive oil
- 1/4 tsp salt
- A pinch of pepper
Instructions
- Preheat your oven to 400°F..
- Cut the potatoes into 1-inch pieces.
- Remove the stem, seeds, and ribs from the bell pepper, then cut it into 1/2-inch slices.
- In a medium bowl, toss the vegetables with 1 teaspoon of olive oil, 1/4 teaspoon of salt, and a pinch of pepper.
- Add the bell peppers and potatoes on a foil-lined baking sheet into one even layer with plenty of space around each piece.
- Slide the pan into the preheated oven.
- Roast until the vegetables are tender and slightly caramelized, about 30-35 minutes.
- Carefully remove the baking sheet from the oven.
- Serve warm as a side dish or enjoy as a light meal.
Notes
- Feel free to add other vegetables like onions or carrots for added variety. You may need to increase the salt, pepper and oil.
- You can sprinkle some fresh herbs like parsley or rosemary on top before serving (but after roasting) for extra flavor.
- This dish pairs well with grilled meats, fish, eggs, or as part of a vegetarian meal.
- Make sure to spread the vegetables in an even, single layer on the baking sheet to ensure even roasting.