Roasted Potatoes And Peppers Recipes

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ROASTED POTATOES AND PEPPERS



Roasted Potatoes and Peppers image

This has such a delicious, tangy flavor, and it's so easy to prepare. It's a family favorite, but also nice as company fare. I have, on occasion, used fat free dressing with success.-Joan Hallford of North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 5

2 pounds small red potatoes, quartered
1 medium green pepper, coarsely chopped
1 medium sweet red pepper, coarsely chopped
1 medium red onion, coarsely chopped
1/2 cup creamy garlic salad dressing

Steps:

  • In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED POTATOES AND PEPPERS



Roasted Potatoes and Peppers image

New Brunswick and Prince Edward Island are famous for their pototato production. This is a recipe from the PEI Potato Board, a good use for all those New Brunswick spuds.

Provided by Chef Kate

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs tiny new potatoes
1 onion
1 bell pepper (red, yellow or orange)
1 1/2 tablespoons olive oil
1 garlic clove, crushed (or more)
1 tablespoon rosemary, fresh, chopped
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°F (190°C).
  • Wash potatoes.
  • Halve or quarter larger potatoes.
  • Cut onion into eight pieces.
  • Cut peppers into one-inch pieces.
  • Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
  • Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

Nutrition Facts : Calories 182.6, Fat 5.4, SaturatedFat 0.8, Sodium 33, Carbohydrate 31.4, Fiber 3.9, Sugar 4.1, Protein 3.8

OVEN ROASTED POTATOES



OVEN ROASTED POTATOES image

With crispy edges, tender centers and bold, bright flavor, these oven roasted potatoes with red bell peppers and onions are a welcome addition to just about any meal. Tossed in olive oil and sprinkled with a light mixture of salt and pepper, this hearty side dish is simple yet completely satisfying and pairs well with roasted turkey, grilled steak or baked salmon. Roasted potatoes are easy enough to whip up on a busy weeknight for a family dinner, but just as elegant to serve at a Christmas feast or Easter brunch. If you love potato side dishes, check out our recipes for garlic mashed potatoes and garlic and herb roasted potatoes.

Provided by Lawry's

Categories     Side Dishes,

Yield 8

Number Of Ingredients 6

2 1/2 pounds russet potatoes cut into 1-inch chunks
1 medium onion cut into 1/2-inch chunks
1 medium red bell pepper cut into 1/2-inch chunks
1/4 cup olive oil
2 tsps Lawry's® Seasoned Salt
1 tsp casero black pepper

Steps:

  • Preheat oven to 450°F. Toss potatoes, onion and bell pepper with oil in large bowl. Sprinkle with seasoned salt and pepper; toss to coat well. Spread potato mixture in single layer on foil-lined 15x10x1-inch baking pan.
  • Roast 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

Nutrition Facts : Calories 191 Calories

POTATO SALAD WITH ROASTED RED PEPPERS



Potato Salad with Roasted Red Peppers image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small red bliss potatoes
Kosher salt
4 tablespoons canola oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon agave syrup
1 clove garlic, minced
Freshly cracked black pepper
1/3 cup roasted red peppers, julienned
1 cup finely sliced scallions, optional garnish

Steps:

  • In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
  • In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
  • To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using.

POTATOES AND PEPPERS



Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

  • Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

ROASTED POTATOES, PEPPERS AND ONIONS WITH ROSEMARY



Roasted Potatoes, Peppers and Onions with Rosemary image

Make and share this Roasted Potatoes, Peppers and Onions with Rosemary recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs baking potatoes, peeled and quartered lengthwise
1 large sweet red pepper, halved,stemmed,seeded and cut into 8 wedges
1 large sweet green pepper, halved,stemmed,seeded and cut into 8 wedges
4 small onions, halved and quartered lengthwise
4 cloves garlic
3 tablespoons olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary, crumbled
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
fresh rosemary, for garnish

Steps:

  • Preheat the oven to 400 degrees.
  • Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
  • Pile the onions in the center.
  • Scatter the garlic over the top.
  • Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
  • Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
  • Garnish with fresh rosemary sprigs.

Nutrition Facts : Calories 291.2, Fat 10.6, SaturatedFat 1.5, Sodium 738.5, Carbohydrate 46.9, Fiber 5.7, Sugar 7.2, Protein 4.8

SPICY ROASTED SAUSAGE, POTATOES AND PEPPERS



Spicy Roasted Sausage, Potatoes and Peppers image

I love to share my cooking, and this hearty meal-in-one has gotten a savory reputation around town. People have actually approached me in public to ask for the recipe. -Laurie Sledge, Brandon, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

1 pound potatoes (about 2 medium), peeled and cut into 1/2-inch cubes
1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of your choice, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1/2 cup pickled pepper rings
1 tablespoon olive oil
1/2 to 1 teaspoon Creole seasoning
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 759mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

ADOBO ROASTED POTATOES



Adobo Roasted Potatoes image

Using a classic Puerto Rican adobo seasoning - an island staple blend of garlic powder, oregano and black pepper - this recipe yields simple, savory roasted potatoes. They pair well with grilled meat and seafood, or make for a flavorful addition to any vegetable plate. The seasoning mix can be doubled or tripled (or more), with the rest stored in the pantry as an all-purpose seasoning, as it's often used in Puerto Rican cooking to add instant flavor to stewed meats, beans and more. Roasted potatoes will keep for at least a week in the fridge, so make a big batch to snack on, add them to salads and soups, or smash and fry them for breakfast home fries.

Provided by Von Diaz

Categories     dinner, vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 teaspoons kosher salt, plus more to taste
2 teaspoons garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1 1/2 pounds whole baby new potatoes, scrubbed and dried well
3 tablespoons olive oil

Steps:

  • Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
  • Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.
  • Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.
  • Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
  • Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.

ROASTED RED PEPPER AND POTATO SOUP



Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  • Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

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