Oven Roasted Potatoes and Peppers

Oven Roasted Potatoes and Peppers Recipe!

Oven Roasted Potatoes & Peppers Recipe

This is such an easy recipe, but it’s always a great hit! Honestly, I can eat this as a main dish all by itself, not that I need to eat that many potatoes in one sitting. I’m just saying that’s totally possible! Though, my only recommendation is to not make

this on a super hot day…unless you’re grilling outside. You can always wrap this in foil and prepare that way. As always, I used organic potatoes and red sweet bell peppers. Of course, you can always change it up and different colored sweet bell peppers in it. I just happen to be partial to red because of the nice bold & vibrant color. When I know that I have to cook for my family, this is always my go to recipe. You can make in big or small batches, and even stock them up in the freezer to cook at a later period of time.  Also, if you happen to have leftovers (notice the word, IF), then I would absolutely heat them up in the morning to serve with breakfast! Enjoy!

Yield: 4

Oven Roasted Potatoes and Peppers

Oven Roasted Potatoes and Peppers
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 6- 7 Medium to large sized potatoes (I prefer Idaho)
  • 2 Medium sized red bell peppers
  • 3 Tablespoons of EVOO (Extra Virgin Olive Oil)
  • Sea Salt (to taste)
  • Cracker Pepper (to taste)
  • 1 Tablespoon of minced rosemary
  • 1 Tablespoon of minced basil


  • Preheat oven to 375
  • Cut, clean, and dice bell peppers and potatoes into smaller sized square pieces.
  • In large bowl, mix all ingredients thoroughly.
  • Place in a place in a casserole dish (only because it looks pretty) or a 9 x 9 heat proof glass dish.
  • Bake for 30 - 35 minutes.
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