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You are here: Home / Side dishes / Roasted Potatoes and Bell Peppers

Roasted Potatoes and Bell Peppers

May 11, 2023 By Dawn 5 Comments

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Roasted Potatoes and Bell Peppers, perfect bites of tender potatoes with green peppers, red peppers, and onions make a side dish that goes well with almost any dinner.

Overlooking a bowl of roasted potatoes and peppers.

Roasted potatoes and bell peppers are a simple side dish that is super easy to make and has great taste.

Roasting potatoes is a simple way to make a great-tasting side dish. Adding different vegetables to the potatoes gives great flavor to the side dish. With this recipe, I added green and red peppers and onions. This is one of my favorite ways to make this dish.

Side angle view of a bowl of roasted vegetables.

Helpful Tips:

  • Use the correct type of potatoes for this recipe. Such as Russets, and Yukon Gold work well for roasting
  • Try to cut the pieces of potatoes, peppers, and onion so they are similar in size.
  • Soak the potatoes in cold water for about 1/2 hour. Dry them thoroughly before roasting them.
  • For a crispier potato turn on the broiler the last few minutes. Check frequently so the potatoes don’t burn. Stir occasionally.
  • Store leftover potatoes in the refrigerator for 3 to 4 days.
  • To reheat place in the oven at 350 degrees until the desired temperature.

Steps for making Roasted Potatoes and Bell Peppers

Step one

Cut the potatoes and soak them in water. Cut the green peppers, red peppers, and onions.

Chopped potatoes soaking in water in a large bowl.
Chopped peppers and onions in a bowl.

Step two

Drain the potatoes and dry them thoroughly. Place the potatoes, peppers, and onions in a large bowl.

Olive oil, seasoning, and salt in bowls.

Step three

Add the olive oil and toss until the vegetables are coated. Add the Italian seasoning and salt and toss in.

Seasoning is tossed with the vegetables.

Step four

Place the vegetables on a sheet pan that has been sprayed with a non-cooking spray. Place in the oven that is preheated to 400 degrees F. for 40 to 50 minutes. Stir occasionally.

Looking down at roasted vegetable in a sheet pan.

Do you love potatoes? Check out more potato recipes:

  • Oven Roasted Baby Potatoes
  • Crispy Mashed Potato Balls
  • Stuffed Breakfast Potato Skins
Looking down at a bowl of roasted vegetables.

If you make these roasted potatoes and bell peppers, I would love to hear about them! Please leave me a comment and a rating.

Overlooking a bowl of roasted potatoes and peppers.

Roasted Potatoes and Bell Peppers

Roasted potatoes and bell peppers… bites of tender potatoes with green peppers, red peppers, and onions make a side dish that goes well with almost any dinner.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Roasted Potatoes
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 8
Calories: 141kcal
Author: Dawn

Ingredients

  • 2 pounds Russet potatoes
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 large yellow onion
  • 3 tablespoons olive oil
  • 1-3 teaspoons Italian seasoning
  • 1 teaspoon sea salt

Instructions

  • Preheat the oven to 400 degrees F.
  • Scrub the potatoes and dry. Cut the potatoes into bite-size pieces.  Place the potatoes into a colander and rinse with cold water. Pat dry with paper towels.
  • Cut the peppers and onion into bite-size pieces as well.
  • Place the potatoes, peppers, and onions in a large bowl and drizzle with the olive oil. Toss until the vegetables are coated with the olive oil. Sprinkle with the Italian seasoning and salt, and toss until the vegetables are coated with the seasoning
  • Spray a 10 x 15-inch sheet pan with a non-stick cooking spray. Add the vegetables to the prepared dish and place in an oven that has been preheated
  • Roasted the potatoes for 40 to 50 minutes or until they are fork tender and slightly crispy. 

Notes

  1. Use a type of roasting potatoes, such as Russets or Yukon Gold.
  2. Try to cut the potatoes and vegetables in about the same size. 
  3. Note add the Italian season to taste – 1 teaspoon gives a little flavor of the Italian seasoning add more seasoning for a more robust flavor.
  4. For crispier potatoes turn on the broiler at the end of the roasting time. Check frequently so the potatoes don’t burn.
  5. Store leftovers in the refrigerator for up to 3 to 4 days.
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 141kcal | Carbohydrates: 21.5g | Protein: 2.5g | Fat: 6.5g | Saturated Fat: 0.8g | Sodium: 243mg | Potassium: 561mg | Fiber: 3.8g | Sugar: 3.1g | Calcium: 19mg | Iron: 1mg

This recipe was originally published on October 15, 2018. It has been updated with new content and pictures on May 11, 2023

Filed Under: Side dishes

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Reader Interactions

Comments

  1. John / Kitchen Riffs

    October 16, 2018 at 6:07 pm

    I think I might prefer roasting russets the most, although Yukon Golds are really good too. Love potatoes — could probably have them 3 times a day also. 🙂 Terrific post — I need to get some potatoes and peppers, now!

    Reply
  2. Irene

    October 16, 2018 at 7:14 pm

    5 stars
    Potatoes and peppers are such a great match! I eat tons of them too – lots of Russets. These look really delicious!

    Reply
  3. David @ Spiced

    October 17, 2018 at 7:28 am

    We love potatoes around here! I love the idea of tossing a few peppers in there with the potatoes. It’s an easy side dish for busy weeknights. Thanks so much for the idea, Dawn!

    Reply
  4. Juliana

    October 18, 2018 at 3:47 pm

    Awesome side dish and I am loving the peppers in it, not only add colors as well as nice flavors. Thanks for the recipe Dawn. I hope you are having a wonderful week!

    Reply
  5. Karen (Back Road Journal)

    October 19, 2018 at 8:06 am

    One of my husband’s and my favorite sides…he calls them O’Brian potatoes.

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on May 11, 2023