Roasted Potatoes and Peppers

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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.

Roasted Potatoes and Peppers on a sheet pan

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.

Roasted potatoes and peppers

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!

Ingredients needed for these potatoes and peppers

  • Potatoes – I used typical large baking potatoes
  • Peppers – I used a combination of bell peppers and one poblano chile
  • Onion – I used a white onion, but any onion would work. 
  • Olive Oil – Or other oil you prefer cooking with
  • Seasoning – I seasoned these potatoes and peppers with salt, pepper, and cumin

How to make these roasted potatoes and peppers

  1. Prepare the pans. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Prepare the potatoes and peppers. In a large mixing bowl, combine the potatoes, pepper, chile, and onion. Toss with the olive oil. Season to taste with the salt and pepper. Add the cumin and stir well to combine.
  3. Bake. Lay the veggies out in a single layer on the prepared baking sheet. Bake for 45 minutes or until tender, golden, and browned in spots. Serve hot or at room temperature.

Diced Potatoes and Peppers in a bowl

What kind of potatoes is good for roasting?

Honestly any potatoes are great for roasting. So if you see some on sale, scoop them up! Red potatoes, yukon gold, baby potatoes – even sweet potatoes!

Can you freeze roasted potatoes and peppers?

You definitely could freeze these and then have them on hand for a quick weeknight dinner with chicken or turn into a breakfast hash.

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.
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Roasted Potatoes and Peppers
Prep Time
15 mins
Cook Time
44 mins
Total Time
59 mins
 
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.
Course: Side Dish
Cuisine: American
Keyword: peppers, roasted potatoes
Servings: 8 servings
Calories: 110 kcal
Author: Jessica Fisher
Ingredients
  • 2 pounds potatoes peeled and cubed
  • 1 red bell pepper cored and cubed
  • 1 poblano chile cored and cubed
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • fine sea salt and freshly ground black pepper
  • 1/2 teaspoon ground cumin
Instructions
  1. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the potatoes, pepper, chile, and onion. Toss with the olive oil. Season to taste with the salt and pepper. Add the cumin and stir well to combine.
  3. Lay the veggies out in a single layer on the prepared baking sheet. Bake for 45 minutes or until tender, golden, and browned in spots. Serve hot or at room temperature.
Recipe Notes

How to make this good and cheap:

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

Nutrition Facts
Roasted Potatoes and Peppers
Amount Per Serving
Calories 110 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 546mg16%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 521IU10%
Vitamin C 45mg55%
Calcium 39mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Rebekah says

    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. Sally says

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

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