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Roasted Potatoes with Onions and Peppers Recipe

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4.3 from 32 reviews

This recipe for roasted potatoes with onions and peppers combines crispy, golden russet potatoes with sweet bell peppers, savory onions, and a hint of garlic, all enhanced with rosemary and fresh parsley. The blend of olive oil and butter ensures a rich, flavorful dish that’s perfect as a comforting side for any meal.

Ingredients

Vegetables

  • 2.5 lbs (1.1 kg) russet potatoes, washed and peeled
  • 2 bell peppers, roughly chopped (red and green)
  • 1 yellow onion, roughly chopped
  • 2 garlic cloves, minced

Seasonings and Oils

  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 1 teaspoon sea salt
  • ½ teaspoon dried rosemary
  • ½ teaspoon coarse ground pepper
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches optimal temperature for roasting the potatoes to a crispy perfection.
  2. Prepare the Potatoes: Cut the peeled russet potatoes into evenly sized chunks or wedges to promote even cooking and browning throughout.
  3. Mix Vegetables and Seasonings: In a large bowl, combine the potatoes, roughly chopped bell peppers, yellow onion, and minced garlic. Add olive oil, melted butter, sea salt, dried rosemary, and coarse ground pepper. Toss everything together thoroughly to coat all pieces evenly with the seasonings and oils.
  4. Arrange on Baking Sheet: Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper or lightly greased to prevent sticking.
  5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 35-45 minutes, turning the vegetables halfway through to ensure even roasting and caramelization. The potatoes should be golden brown and tender when pierced with a fork.
  6. Add Fresh Parsley and Serve: Once roasted, remove from the oven and sprinkle fresh chopped parsley over the top. Toss lightly to distribute and serve warm as a delicious side dish.

Notes

  • For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting and pat dry thoroughly.
  • You can substitute russet potatoes with Yukon gold for a creamier texture.
  • Adjust the salt and pepper according to taste preferences.
  • Use fresh rosemary instead of dried if available, but reduce the quantity to 1/4 teaspoon as fresh herbs are stronger.
  • This dish pairs wonderfully with roasted meats or grilled vegetables.

Find it online: https://familydinnercooking.com/roasted-potatoes-with-onions-and-peppers-recipe/