Potatoes and sweet bell peppers are by far, one of the most favorites in our vegetable medley’s. They are so versatile, and we have many uses for them including roasting!
A simple technique that pumps up flavors, is to roast them together with onions, garlic, a few herbs, extra-virgin olive oil and crushed red pepper. Super easy!
Exquisite taste, you’ll LOVE this recipe! The potatoes become so moist and tender with flavors infused from the peppers along with the garlic and onions, it’s really Yummy!
And, both potatoes and red bell peppers are really good for you! They provide wonderful minerals and vitamins including carotene and lycopene to help fight disease.
You can enjoy this recipe all year long by oven roasting them, our Mom’s recipe makes enough to feed a large family! A nice choice for a buffet menu, when you can make it ahead of time and reheat before serving.
Pair these roasted vegetables with any entrée, they are even terrific as leftovers the next day! Enjoy!
Roasted Potatoes and Sweet Red Peppers
5 Idaho potatoes – chopped
4 Red Bell peppers- chopped
4 garlic cloves – chopped
1 large onions- chopped
1/3 cup olive oil
1 Tbsp. butter – chopped
1 tsp. garlic powder
1/4 tsp. crushed red pepper
1/4 tsp. dried oregano
1 tsp. sea salt
fresh ground pepper
extra-virgin olive oil
Preheat oven to 400 degrees.
Spray a large roasting pan with cooking spray.
Add all the ingredients together.
Mix all together using your hands.
Roast in the over for about 40- 45 minutes.
Turning them over once or twice.
Potatoes should be soft and tender. Remove. Taste for salt.
Transfer to a serving platter. Drizzle some extra-virgin olive oil on top. Serve.