This roasted potatoes and peppers recipe is easy, delicious, and so easy to make that you'll want to make it every week. It's perfect with chicken, pork, fish, or as a simple, quick meal.
Crispy roasted potatoes and peppers baked together on one sheet pan. This simple recipe is a staple in our house. I'm not exaggerating when I say we make this constantly.
It goes beautifully with Marinated Chicken Breast, Air Fryer Roast Pork, any kind of fish, or simply on its own with a big green salad or Celeriac Coleslaw, and some crusty bread.
Prep Time: 15 minutes | Cook Time: 40 minutes | Ingredients: 5 + oil, salt & pepper | Servings: 4 | Difficulty: Easy
Recipe ingredients
Bell peppers: Use a mix of colors or just one - whatever you have. A mix is also great if you're making Chicken Fajita Tacos or Halloumi Fajitas.
Potatoes: I usually use all-purpose potatoes, like Yukon or red potatoes. They roast well and stay soft inside while getting slightly crispy outside.
Seasoning: I use sweet paprika, garlic powder, rosemary, salt, and pepper, but you can season them however you like. Salt and pepper alone work fine, or add herbs like oregano, thyme, or Herbs de Provence.
Store-bought blends are an easy shortcut - other than Herbs de Provence, you can try Italian seasoning, Cajun or Creole seasoning, or even a taco seasoning mix.
See the recipe card for the full recipe and ingredient quantities.
How to make roasted potatoes and peppers?
Step #1: Peel and cut the potatoes into wedges. Slice the peppers into thick strips.
Step #2: Mix olive oil and seasoning in a small bowl.
Step #3: Place the peppers and potatoes on the baking sheet. Add the oil mixture and toss well to coat the vegetables.
Step #4: Bake for 40 minutes, stirring halfway through, or until the potatoes are tender and slightly golden.
Tips
You can leave the peel on the potatoes if you like, but make sure you scrub them well. I only leave the skin on if I am using thin-skinned potatoes (preferably organic ones) like Yukon Gold or red potatoes.
Add feta: Scatter small chunks of feta over the potatoes and peppers during the last 5 minutes of roasting so they soften without melting completely.
Store and reheat
Refrigerate: Let the roasted potatoes and peppers cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days.
Reheat in the oven at 350 °F (175 °C) for 10-15 minutes to keep the potatoes crispy.
I also like them unreheated. It might sound like a strange combo, but try them on a toasted slice of sourdough bread spread with cream cheese, topped with leftover roasted potatoes and peppers, and finished with a drizzle of hot sauce - or any sauce you like, even ketchup works.
Do not freeze, as roasted potatoes are really not good when thawed.
What to serve them with?
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Recipe
📖 Recipe
Roasted Potatoes and Peppers (Easy Sheet Pan Side Dish)
Equipment
- Baking sheet
- Small bowl
Ingredients
- 1.8 lbs all-purpose potatoes Note 1
- 3 bell peppers one color or a mix
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon rosemary
- 1 teaspoon sweet paprika powder
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F/ 200°C. Line the baking sheet with parchment paper.
- Potatoes & peppers: Peel the potatoes and cut them into even wedges. Slice the bell peppers into thick strips so they roast evenly.1.8 lbs all-purpose potatoes + 3 bell peppers
- Seasoning: In a small bowl, combine olive oil with your chosen seasoning. Mix well.3 tablespoons olive oil + 1 teaspoon garlic powder + 1 teaspoon rosemary + 1 teaspoon sweet paprika powder + 1 teaspoon fine sea salt + ½ teaspoon freshly ground black pepper
- Season the vegetables: Spread the potatoes and peppers in a single layer on a baking sheet. Pour the oil mixture over the vegetables and toss gently to make sure everything is coated evenly.
- Roast potatoes & peppers: Roast for about 40 minutes, stirring halfway through. Bake until the potatoes are tender and the edges are lightly golden and crisp (Note 2).
Notes
- Potatoes: Use thin-skinned potatoes like Yukon Gold or red potatoes for best results. They roast well, stay tender inside, and get slightly crispy on the outside.
- Feta: Scatter small chunks of feta over the potatoes and peppers during the last 5 minutes of roasting so they soften without melting completely.
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