What temperature to roast potatoes and peppers?

Roast potatoes and peppers at 425°F for the best crispy edges and tender insides. High heat helps them brown instead of steam.

Can you cut roasted potatoes ahead of time?

Yes, you can prep potatoes a few hours ahead. Just keep them in cold water in the fridge to stop them from browning before roasting.

Are roasted peppers and onions good for you?

Absolutely. Roasted peppers and onions are full of antioxidants, fiber, and vitamins—plus they’re low in calories when roasted with just a bit of oil.

What temperature to roast potatoes and onions?

Stick to 425°F. It brings out the natural sweetness in the onions and gives the potatoes that golden roasted texture everyone loves.

Simple Roasted Potatoes And Peppers And Onions Recipe

Ingredients

Scale

4 Yukon Gold potatoes, chopped

2 bell peppers (any color), sliced

1 large red onion, sliced

3 tbsp olive oil

1 tsp garlic powder

1 tsp dried oregano

Salt and black pepper to taste

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Instructions

1. Preheat oven to 425°F (218°C).

2. Chop potatoes, slice peppers and onion into even pieces.

3. Toss everything in a large bowl with oil and seasoning.

4. Spread on a parchment-lined baking sheet in a single layer.

5. Roast for 25 minutes, flip vegetables.

6. Roast another 15–20 minutes until golden and crisp.

7. Let rest 5 minutes before serving.

Notes

Use two baking sheets if vegetables are too crowded.

To make it a full meal, add sausage or chickpeas halfway through roasting.

Author: Chef Rita
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 4g
Sodium: 220mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg