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Roasted Potatoes and Peppers

Put a little spice in your life by adding poblano peppers to oven roasted potatoes, onions, and sweet bell peppers. The result is a hearty side dish you’ll love.

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Roasted Potatoes and Peppers | Good Cheap Eats

I’ve long been a fan of roasted poblano chiles. It started with our landlady, Karen, when we were newlyweds. Karen and her family owned a good-sized property with a pool house that they rented out to a tenant. My then boyfriend. The rent was good, and you couldn’t find nicer landlords in all of Santa Barbara, so once we got married, I moved in. Never mind the fact that the pool house was a 200 square foot studio!

One of the great things about living with the Ribbens was that Karen was such a great cook. And she didn’t mind my traipsing through her kitchen, poking my nose into her cookbooks or lifting pot lids to see what she was cooking up. It was she who introduced me to Cheese Enchiladas — as well as Poblano Chiles.

Karen stuffed these mildly spicy chiles with cheese and cooked them on the grill. I’m going to have to do that sometime and share it with you. Simple and so good!

Not all poblanos are created equally, so you can sometimes be disappointed by a timid pepper or taken off your guard by a flaming hot one. (Head here to find more yummy recipes with poblanos.)

In this dish, they add just enough kick to keep simple roasted potatoes and peppers exciting.

I love making a big batch of these at the beginning of the week for my breakfasts. I divide them into meal-size containers. In the morning, I throw a handful of spinach or baby greens into the dish and set the whole thing in the microwave to warm. The roasted veggies warm up and steam the spinach while I fry an egg. What a great breakfast!

These also make a hearty side dish for grilled or roasted meats. So delicious!

Roasted Potatoes and Peppers | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

  • plastic cutting boards – I have blue boards for veggies and white boards for meat.
  • Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
  • sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.
  • parchment paper – I don’t love washing dishes, so parchment paper is that small indulgence that makes it easy for me to cook more often.

This post contains affiliate links. When you make a purchase through those links, I am paid a small amount in advertising fees. Thanks for your support. I really appreciate it.

Roasted Potatoes and Peppers | Good Cheap Eats

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Comments

  1. I’m just curious why you peel the potatoes. Wouldn’t a good scrub suffice?

    • Unless I buy organic, I always peel my potatoes. My understanding is that pesticides and chemicals tend to hang out in the peels. It’s a personal preference. You can just scrub and chop if you prefer or if you’ve got organic potatoes.

  2. I think this would be good with scrambled eggs, then stuffed into a tortilla.

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