Potatoes And Peppers

Potatoes and Peppers


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Peppers seem like they should be paired with something that compliments them better, such as onions, but in this recipe nothing else seems more perfect than potatoes. Use plain Idaho potatoes, baby reds, or even sweet potatoes, the spices and other veggies will bring out delicious flavors and textures. Pop these in the oven and enjoy!

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

3-4 servings


  • 3 baby red potatoes, diced
  • 3 brown russet potatoes, diced
  • 1 red onion, diced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 orange pepper, sliced
  • 1 tsp. salt
  • 1 tsp. pepper
  • ¼ tsp. red pepper flakes
  • ½ tsp. thyme
  • ½ tsp. oregano
  • ½ T. olive oil
  • 2 tsp. sesame oil
  • 1 head of garlic, top chopped off

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Preheat the oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper. In a very large bowl combine potatoes and peppers with the spices (salt, pepper, thyme, oregano). Add in the oils and combine thoroughly. When mixed well pour the vegetables onto the baking sheet. Pour extra oil over the garlic head and place it in the middle of the pan. Bake vegetables for 45 minutes, turning them ever so often. Remove the garlic after 30 minutes or when it is soft when squeezed. When the vegetables are done cooking take them out of the oven and squeeze the cooked garlic over them. Serve hot!

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