Ozzy's Oven Roasted Potatoes and Peppers
Elevate your side dish game with Ozzy's Oven Roasted Potatoes and Peppers, a vibrant and flavorful recipe that’s as easy to make as it is delicious. Featuring perfectly seasoned Yukon Gold potatoes and sweet red and yellow bell peppers, this dish is roasted to golden perfection with olive oil, garlic, paprika, and oregano for a burst of Mediterranean-inspired flavor. The crispy edges of the potatoes and tender caramelized peppers make it a crowd-pleasing addition to any meal. Ready in under an hour, this roasted vegetable medley is perfect as a side for grilled meats, roasted chicken, or even as a standalone vegetarian delight. Garnish with fresh parsley for a pop of color, and you have a simple, wholesome treat that’s sure to impress!
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Ingredients
- 4 medium Yukon Gold potatoes
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 3 tablespoons Olive oil
- 3 minced Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with a thin layer of olive oil.
Step 2
Wash and scrub the potatoes thoroughly. Cut them into 1-inch cubes, keeping the pieces fairly uniform for even cooking.
Step 3
Slice the red and yellow bell peppers into thin strips, discarding the seeds and membranes.
Step 4
In a large mixing bowl, combine the potato cubes, bell pepper strips, olive oil, minced garlic, paprika, dried oregano, salt, and freshly ground black pepper. Toss everything well to coat the vegetables evenly in the seasoning.
Step 5
Spread the seasoned potatoes and peppers onto the prepared baking sheet in a single layer. Be sure not to overcrowd the pan, as this allows them to roast rather than steam.
Step 6
Place the baking sheet in the preheated oven and roast for 40 minutes, stirring halfway through to ensure even browning.
Step 7
Check for doneness by piercing a potato cube with a fork; it should be tender with crispy edges. If needed, roast for an additional 5-10 minutes.
Step 8
Remove the roasted potatoes and peppers from the oven and let them cool for a few minutes. Optionally, sprinkle with chopped fresh parsley for added flavor and color before serving.
Step 9
Serve warm as a side dish to your favorite protein or enjoy them on their own!
Nutrition Facts
| Serving size | (1260.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1111.7 |
| Total Fat 44.0g | 0% |
| Saturated Fat 6.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2428.9mg | 0% |
| Total Carbohydrate 170.6g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 10.9g | |
| Protein 21.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.6mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 4309.9mg | 0% |
Source of Calories