Roasted Potatoes and Sweet Red Peppers are roasted together with dried herbs, garlic, and extra virgin olive oil to make the most flavorful and tender with every bite, and the perfect side dish that goes with anything!
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 to prep and throw it into the oven!
This medley is exquisite, and once you try this recipe, we know you’ll family and friends will fall in LOVE with these potatoes.
They become so moist and tender with flavors infused from the peppers along with the garlic and onions.
It’s positively YUMMY!
High in nutrients, both potatoes and red bell peppers provide wonderful minerals and vitamins including carotene and lycopene to help fight disease.
This recipe is easy to adjust the portions needed for each family. Here, we have made it for a large crowd. But an easy way to figure out how much you may need for a side dish is to use (or count) one large potato and one red bell pepper per person.
That should be sufficient if you are planning to serve this as a side dish for gatherings.
How To Make Roasted Potatoes and Sweet Red Peppers:
For this recipe, you will need to plan on how many Idaho potatoes and red bell peppers are needed to make a side dish. With that said, keep in mind, it really doesn’t matter how many of each item, it is a matter of personal taste and preference.
Then all you need in the prep work is to chop up the vegetables and scatter them in a large baking pan. Season with dried herbs and spices along with some butter and olive oil and roast for about 45 minutes. That’s it!
Roasted Potatoes and Sweet Red Peppers is a flavorful side dish everyone will enjoy!
This is such a flavorful dish! Your family and friends will love this combination. You can make this side dish all year long and serve it with any roasts, grilled meats, and seafood.
A nice choice for a buffet menu too!
Plus, you can easily make it ahead of time and reheat before serving.
Pair these roasted vegetables with any entrée, they’re even terrific as leftovers the next day!
MORE TASTY ROASTED VEGGIES!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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
- cooking spray
- 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, or with two large wooden spoons.
- Roast in the over for about 40 to 45 minutes, turning them over once or twice.
- Potatoes should be soft and fork tender. Remove.
- Taste and season with salt and black pepper to taste.
- Transfer to a serving platter. Drizzle some extra-virgin olive oil on top.
- Serve warm.
- Yields: 6 to 8 servings
Tried these roasted potatoes and sweet red peppers recipe? We’d love to hear from you and see your creations! Snap a pic and tag it @2sistersrecipes, and hashtag #2sistersrecipes. Leave a comment with a star rating, your insights and experience will help everyone who reads them and will help us too!
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Happy Cooking! 🙂
Thanks for stopping by!
Anna and Liz