Sheet Pan Roasted Potatoes with Peppers and Onions
Roasted Potato Medley
Crispy roasted potatoes tossed with sweet bell peppers and caramelized onions for the ultimate easy side dish.
Nutrition (per serving)
There is something truly magical about the way a high-heat oven transforms humble root vegetables. These roasted potatoes are the definition of a reliable side dish—crispy on the edges, fluffy in the center, and bursting with the natural sweetness of caramelized peppers and onions. It's a colorful addition to any plate that feels both rustic and sophisticated at the same time.
What I love most about this recipe is its sheer versatility. Whether you’re serving it alongside grilled steak, roast chicken, or even topping it with a few fried eggs for a hearty weekend breakfast hash, it never fails to satisfy. The secret lies in using a hot oven and not crowding the pan, which ensures every single piece gets that golden-brown finish we all crave.
Ingredients
- Yukon Gold potatoes, cut into 1-inch cubes:2 lb
- Red bell pepper, chopped:1 piece
- Green bell pepper, chopped:1 piece
- Large yellow onion, sliced into wedges:1 piece
- Extra virgin olive oil:3 tbsp
- Garlic powder:1 tsp
- Dried oregano:1 tsp
- Smoked paprika:1 tsp
- Kosher salt:1 tsp
- Black pepper:½ tsp
- Fresh parsley, chopped:2 tbsp
Instructions
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Preheat your oven to 425°F (220°C).
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On a large rimmed baking sheet, combine the cubed potatoes, chopped peppers, and onion wedges.
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Drizzle the olive oil over the vegetables. Sprinkle with garlic powder, oregano, smoked paprika, salt, and black pepper.
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Use your hands or a spatula to toss everything together until the vegetables are thoroughly and evenly coated with the oil and spices.
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Spread the mixture out into a single layer. If the pan is too crowded, use two pans to ensure the potatoes roast instead of steam.
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Roast for 30 to 35 minutes, tossing the vegetables halfway through, until the potatoes are tender and golden brown.
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Remove from the oven, garnish with fresh parsley, and serve immediately while hot.
Tips & Notes
- Try to cut the potatoes into uniform sizes so they all finish cooking at the same time.
- For extra crispiness, leave the baking sheet in the oven while it preheats so the vegetables hit a hot surface.
- Yukon Gold potatoes are ideal here because they hold their shape well and have a naturally buttery texture.
