Roasted Potatoes and Peppers
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These easy roasted potatoes and peppers are such a delicious side dish! Add mushrooms and seasonings for an amazing flavor.
One of the first cookbooks I ever owned was Moosewood Restaurant Cooks at Home. I discovered this book when I was in my early twenties working for the Jesuit Volunteer Corps. Money was tight and idealism was high, and Moosewood fit right in with the scene.
These roasted potatoes and peppers were an early cooking staple in my first kitchen. I lived in Houston at the time, and this simple recipe worked for any crowd. I think I used to eat it as a main dish. Somehow I got by without protein back then.
These days, I serve this roasted vegetable medley as a side dish. The red wine vinegar yields a delicious flavor, and I’ve adapted just a few elements of the Moosewood version. I like to use a mix of colorful potatoes from my farm share, and I swap fresh chives for the rosemary in the original recipe. You can use any herbs you have on hand, such as parsley or thyme, to give these vegetables an extra boost of flavor.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. You can makes these roasted potatoes and peppers as part of your meal prep on Sunday, and eat them throughout the week. They can be served as a side dish with dinner or as breakfast potatoes in the morning.
Try these oven baked French fries, fingerling potato salad, and Instant Pot potato salad recipes for other delicious ways to enjoy potatoes.
Roasted Potatoes and Peppers
Recommended Equipment
Ingredients
- 2 lbs potatoes (e.g. red, fingerling)
- 2 medium bell peppers chopped
- 8 ounces mushrooms sliced
- 1 clove garlic crushed
- 3 tbs olive oil
- 1 tsp salt
- 2 tbs red wine vinegar
- Fresh chives for garnish
Instructions
- Preheat the oven to 425 degrees and boil a big pot of water.
- Cut the potatoes into bite-sized cubes, and add them to the boiling water. Boil for 5 minutes, then drain them.
- Place the potatoes, along with the peppers, mushrooms, garlic, olive oil, and salt in a large roasting pan. Stir the mixture to coat evenly with oil.
- Roast for 30 to 40 minutes, or until the vegetables are all tender. Stir every 10 minutes.
- Remove the vegetables from the oven and pour the red wine vinegar over the warm vegetables. Taste the vegetables, and add a little more salt or vinegar if needed. Sprinkle with fresh chives and/or other herbs. Serve warm or at room temperature.
Approximate Nutrition Info
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Roasted Potatoes and Peppers Price Breakdown
This recipe costs a total of $6.97, or $.44 per half-cup serving. Try this easy roasted vegetable medley for a healthy side dish with breakfast or dinner.
I love the Moosewood cookbook and of course I love this recipe. Nothing like a bowl of interesting veggies!
I make a similar dish but have never thought to add mushrooms… love!
Fantastic! We can never have enough roasted veg on the table!