Roasted Potatoes, Peppers, and Onions. An easy and healthy side dish recipe packed with flavor, nutrients, and color.
Sweet potatoes became uber trendy like a year or two ago and I am here for it. I seriously eat one almost every day. They are flavorful, versatile, and pack in loads of nutrients.
But since they became hip, people have decided to criminalize white potatoes for some reason. And that’s just sad because they still definitely have a place in a balanced diet.
I have inserted an awesome infographic from Precision Nutrition below comparing the two choices!
So there you have it, just because sweet potatoes are fantastic, it doesn’t mean we can’t enjoy white potatoes as well! And if you are looking for ways to jazz up potatoes instead of just eating plain ol’ baked potatoes, these Roasted Potatoes, Peppers, and Onions are the perfect way to go.
I love pairing this dish with a grilled meat or fish entree along side cooked veggies or a salad. This recipe is also wonderful to make in bulk on Sunday and incorporate into packed meal prep throughout the week. The concept is simple, the possibilities are endless, and the result is delicious!
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servings
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- 3 medium russet potatoes (850 g/20 oz), chopped
- 3/4 cup (95 g) yellow onion, chopped
- 1 1/2 cups (200 g) bell peppers, chopped
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp oregano
- 1 1/2 tsp parsley
- 3/4 tsp pepper
- 1 tbsp olive oil
- 1/4 cup water
Ingredients
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- Preheat oven to 350ºF. Line a baking sheet with nonstick foil.
- In a large bowl stir together the potatoes, onion, bell pepper, spices, olive oil, and water. Stir thoroughly until everything is evenly dispersed.
- Spread the mixture into an even layer on the prepared baking sheet.
- Bake for 25 minutes. Stir. Return to oven and bake for 25 minutes more or until potatoes are cooked through and golden brown and crispy.