Roasted potatoes and peppers with olive oil and spices
This roasted potatoes and peppers dish is simple yet flavorful, featuring tender potatoes, sweet red peppers, and savory onions seasoned with olive oil, salt, and black pepper. It's perfect as a side for any meal and easy to prepare in the oven.
Cook time 20 min
Prep time 10 min
Ingredients:
1 dash black pepper1 dash salt
1/3 cup olive oil
2 red peppers
1 onion
6 potatoes
Roasted potatoes and peppers with olive oil and spices is a delicious and easy-to-make dish that's perfect for any meal. Combining tender potatoes, sweet red peppers, and aromatic onions, all seasoned with black pepper and salt, this recipe is a crowd-pleaser. The olive oil brings everything together with a rich and flavorful taste.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes. Cut them into bite-sized pieces.
- Wash the red peppers, remove the stems and seeds, then cut them into strips or chunks.
- Peel the onion and cut it into thick slices or wedges.
- Place the cut potatoes, red peppers, and onion into a large mixing bowl.
- Add 1/3 cup of olive oil (approximately 70g) over the vegetables.
- Sprinkle with a dash of salt (approximately 0.40g) and a dash of black pepper (approximately 1/10g).
- Gently toss the vegetables in the bowl to ensure they are evenly coated with the olive oil and spices.
- Line a baking sheet with parchment paper or lightly grease it with some olive oil.
- Spread the seasoned vegetables out in a single layer on the baking sheet to ensure even roasting.
- Place the baking sheet in the preheated oven.
- Roast for about 30-35 minutes, or until the potatoes are golden brown and tender. You can check for tenderness by piercing them with a fork.
- About halfway through the roasting time, use a spatula to stir the vegetables. This helps them cook evenly and prevents sticking.
- Once the potatoes and peppers are roasted to your preferred level of doneness, remove the baking sheet from the oven.
- Transfer the vegetables to a serving dish and serve hot.
Roasted potatoes and peppers with olive oil and spices is a simple yet flavorful dish that can be enjoyed on its own or as a side to complement any main course. With just a handful of ingredients and straightforward preparation, you can create a satisfying and delicious meal that everyone will love.
Roasted potatoes and peppers with olive oil and spices FAQ:
A standard baking sheet (approximately 18x13 inches) works well for this recipe. It allows enough space for the vegetables to spread out in a single layer, promoting even roasting.
The potatoes are fully cooked when they are golden brown and tender. You can test their doneness by piercing them with a fork; they should be soft and easily pierced.
Yes, you can substitute olive oil with other oils like vegetable oil or canola oil. However, olive oil adds a distinct flavor that is a hallmark of this dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet for best results.
Yes, feel free to add other vegetables such as zucchini, carrots, or eggplant. Just make sure to cut them to a similar size for even cooking.
Cooking Tips:
- For even cooking, cut the potatoes, peppers, and onions into similar sized pieces.
- Preheat the oven to ensure that the vegetables roast evenly.
- Toss the vegetables well with olive oil, salt, and black pepper to ensure even coating.
- Spread the vegetables in a single layer on the baking tray to prevent steaming and achieve a nice, crispy texture.
- Stir the vegetables halfway through the roasting time to ensure even browning and cooking.
Nutrition Facts
4 ServingsCalories 300kcal
Protein 8g
Carbohydrates 70g
Fiber 10g
Sugar 11g
Fat 18g
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