Peppers and potatoes are a great combination! Whether you’re looking for a simple side dish or a hearty main, the flavors of sweet, spicy, and earthy come together beautifully. Here’s a recipe for Roasted Peppers and Potatoes that you can try:
Roasted Peppers and Potatoes
Ingredients:
- 4 medium potatoes, cut into wedges or cubes (Yukon Gold or red potatoes work well)
- 2 bell peppers (any color), sliced into strips
- 1 red onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional, for a bit of heat)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Prepare Vegetables:
- In a large bowl, combine the potato wedges, bell pepper strips, and sliced onion.
- Add the minced garlic, olive oil, smoked paprika, oregano, chili flakes (if using), salt, and pepper.
- Toss everything together until the vegetables are well coated with the oil and seasonings.
- Roast:
- Spread the vegetables in a single layer on a baking sheet. Make sure they aren’t too crowded, so they roast instead of steam.
- Roast in the preheated oven for about 30-35 minutes, or until the potatoes are golden and tender, turning once halfway through.
- Serve:
- Once done, remove the baking sheet from the oven and sprinkle the roasted vegetables with fresh parsley.
- Serve hot as a side dish or enjoy it as a main course with a side of salad or crusty bread.
Optional Additions:
- Add some sausages to the baking sheet for a heartier meal.
- Toss in some cherry tomatoes in the last 10 minutes of roasting for a burst of sweetness.
- Drizzle with a bit of balsamic glaze for an extra layer of flavor.
