The Best Potatoes with Peppers & Onions
These roasted potatoes with peppers and onions are simple to make and perfect for breakfast or brunch. They also taste great as a side dish any time of the day.
When I was growing up, my family loved this simple recipe on Sunday mornings. We’d always ask my mom to make us breakfast potatoes. Now that I live on my own, I can appreciate simple recipes like this one even more than I did then.
With ingredients you likely already have in your pantry like yukon potatoes, olive oil, and basic spices, this roasted potatoes with peppers and onions recipe just takes a little chopping, mixing, and time.
How to Make Potatoes with Peppers and Onions
Start by dicing your potatoes, green pepper, and white onion.
Add these ingredients to a mixing bowl and add olive oil, salt, pepper, chili powder, curry powder, and paprika. Give everything a big mix.
Roast in the oven at 350 degrees Fahrenheit for about 30 minutes, mixing every 10 minutes.
Remove from the oven and add agave nectar, garlic powder, and dried oregano. Give everything another stir and put back into the oven.
After 10 minutes, remove your roasted potatoes with peppers and onions and serve immediately.
Enjoy!
The Best Roasted Potatoes with Peppers and Onions
Recipe Author: Gabby Pogel
One of my favorite savory breakfasts, these roasted potatoes with green peppers and onions are made with common pantry ingredients like olive oil, salt, pepper, and other spices. With little chopping, mixing, and seasoning required, the hardest part of this recipe is waiting for it to cook!
Ingredients
3 large potatoes
1 green pepper
½ white onion
2 tbsp olive oil
1 tsp chili powder
1 tsp curry powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 tsp garlic powder
1 tbsp agave
1 tsp dried oregano
Instructions
Dice your potatoes, green pepper, and white onion. Add to a baking dish with olive oil, salt, pepper, paprika, chili powder, and curry powder. Mix until well combined.
Bake for 30 at 350°F. Stir every 10 minutes
Remove from oven and add agave nectar, garlic powder, and dried oregano. Put back in the oven and bake for another 10 minutes.
Remove from oven, stir on last time, and enjoy!
Tips for Success with Roasted Potatoes
When making your roasted potatoes with peppers and onions, be sure to dice everything into bite size pieces. If your potato chunks are too big, they’ll take long to cook. If they’re too small, you’ll be doing a lot of scooping when it comes time to eat. Be sure to chop your vegetables into your own bite size, whatever that may be.
Additionally, it’s important to mix your potatoes every 10 minutes, give or take, as they roast. This ensures the potatoes, peppers, and onions do not burn, while still giving them time to get crispy.
Finally, we recommend adding your agave nectar, garlic powder, and dried oregano towards the end. Nothing is worse than burnt garlic. When you add these ingredients in the last 10 minutes, it gives them time to emulsify with the other flavors without burning.
Once you try this recipe, please let us know your thoughts and feedback! We love hearing from you and appreciate your support.
