Roasted Potatoes and Peppers (Easy Sheet Pan Side Dish)

roasted potatoes and peppers on a sheet pan.

Roasted Potatoes and Peppers (Easy Sheet Pan Side Dish)

This roasted potatoes and bell 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.

Course Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 40

Servings servings

Calories 279kcal

Author Adina

Equipment

Baking sheet
Parchment paper
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

US - EU

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.

Nutrition