Roasted potatoes with onions and peppers

These oven roasted potatoes, onions and peppers are easy to make, and packed with flavour, from just a few ingredients. All you need are the chopped vegetables, a combination of oil and butter, spices and fresh parsley. This recipe is both gluten-free and vegetarian, but can also easily be made vegan by using vegan butter or only olive oil. 

These sheet pan potatoes is a great side to any dish, both for breakfast as for lunch or dinner.

Another one of my favourite potato recipes is this Roasted Greek Potatoes with Lemon Tzatziki or these delicious Roasted Potatoes and Broccoli.

Ingredients

These roasted potatoes and bell peppers are easy to make, with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Russet potatoes, washed and peeled, or another potato with a low starch content, also called waxy potatoes. Use a firm potato that holds its shape while roasting.
• Bell pepper, roughly chopped. I have used red and green, but any colour of choice works well.
• Yellow onion, roughly chopped. Cut the pieces quite large so the onion will roast up at the same time as the potatoes and pepper.
• Garlic, peeled and chopped.
• Olive oil, gives a great taste to these potatoes. Other oils like grapeseed, sunflower, avocado or vegetable oil also works well.
• Butter, use unsalted butter and for a vegan dish, use vegan butter or replace with more olive oil.
• Spices, sea salt, dried rosemary and course ground pepper.
• Fresh parsley, finely chopped for topping

See recipe card for quantities.

Instructions

This roasted potatoes with peppers and onions recipe, is really easy to make. Follow along with the instruction below, and the step-by-step photos. For the full written instructions, see the recipe card at the bottom.

Hint: Serve the roasted vegetables directly while hot. Sprinkle with parsley and add more salt and pepper to taste.

Substitutions and Variations

• Spicy – If you like to add a little spice to these roasted potatoes and bell peppers, add a pinch of chili flakes or chili powder to taste. 
• Herbs – These oven roasted potatoes and onions have dried rosemary, but fresh can also be used.
• Bell peppers – For these potatoes and peppers in the oven, use any colour of bell pepper. I used one green and one red for this recipe, but any colour works.
• Potatoes – Use a potato with a low starch content, also called waxy potatoes, that holds its shape while roasting. Red potatoes also works great or the potatoes can be replaces with sweet potato chunks.
• Onion – Instead of a yellow onion, a red onion can also be used.

For another great roasted potato recipe, try this Roasted Potatoes and Broccoli.

Storage

Cool down any leftover roasted potatoes with peppers and onions, then place them in an airtight container. The potatoes can be stored in the fridge for 3 to 5 days, or they can also be frozen for about 4 months.

How to reheat roasted potatoes:

In the oven:
For a large amount of leftover roasted potatoes, bell pepper an onion, it is best to reheat them in the oven. Spread it out in one layer on a baking sheet, and reheat for about 8 to 12 minutes in 400ºF (200ºC). Stir the potatoes one time so all the sides gets crispy.

In the air fryer:
For a small to medium amount of leftover roasted potatoes with peppers, reheating them in an air fryer, is fast and really easy. Preheat the air fryer to 180ºC (350ºF). Place the potatoes in the fryer basket in one singe layer and reheat for about 5 minutes. Shake the basket once or twice while reheating.

In the microwave:
This is the fastest way of reheating any leftovers, but the roasted potatoes and veggies won’t get as crispy, as when reheated in the oven or air fryer. Microwave the roasted potatoes, onions and peppers on high in 30-second intervals, until steaming hot. Be careful not to overheat them in the microwave, they can become hard.

Side dishes

Potato dishes