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potatoes peperonata (gf, df, v)

Potatoes Peperonata I One Lovely Life

October is now in full swing, and it seems like my summertime “fresh-and-cool” food hankerings are slowly being replaced by warm-and-cozy ones. My cook-this list consists mainly of lots of potatoes (sweet and regular), butternut squash, pears, apples, and pumpkin.

I wanted something homey and roasted last night, and had some peppers in my refrigerator and potatoes in the cupboard that were winking at me, so potatoes peperonata seemed like the perfect solution.

Potatoes Peperonata I One Lovely Life

I don’t know about you, but fancy words make me feel fancy. So, when I get to use a word like “peperonata” to mean “made with peppers and such,” it even makes my potatoes feel fancy.

Peperonata refers to the peppers, often sweet peppers. There are loads of versions out there–many call for stewing the peppers with tomatoes, others cook potatoes alongside the peppers, and the herbs and spices can be almost anything you like.

This is a very basic version that could be easily changed up by adding your favorite fresh or dried herbs. The flavors would pair nicely with rosemary, thyme, basil, or oregano, and certainly can benefit from some fresh parmesan cheese.

We ate this as a meatless main dish with fruit and salad, but you could easily serve it as a side dish to some spicy sausages or grilled chicken. Also, leftovers can be used to make a great egg frittata.

Potatoes Peperonata I One Lovely Life

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Potatoes Peperonata


  • 2.5 pounds small potatoes (we used Yukon Gold), halved lengthwise and cut into 1/2″ thick slices
  • 1 red bell pepper, seeded and sliced into 1/2” thick slices
  • 1 yellow or orange bell pepper, seeded and sliced into 1/2” thick slices
  • 1 red onion, peeled and sliced into 1/2” thick slices
  • 1/4tsp garlic powder
  • 1/31/2c olive oil
  • salt and pepper to taste
  • fresh or dried herbs to taste
  • cider or balsamic vinegar


  1. Combine potatoes, peppers, onion, and garlic powder together in a large bowl. Toss with olive oil. Spread vegetables out onto a large cookie sheet. Be sure there is enough olive oil that the vegetables can move about freely. Sprinkle liberally with salt and pepper.
  2. Roast at 425 degrees about 45 minutes (or until potatoes have started to turn golden), stirring every 10-15 minutes. Add more olive oil to the pan as necessary.
  3. Remove from oven and sprinkle with herbs, if using. Drizzle over a splash of vinegar, taste for seasoning and add additional salt and pepper as necessary.


One Comment

  1. I’m currently FREEZING at my house. However, I just figured out how to turn OFF my air conditioning and turn ON my heater so hopefully my visitors will no get frostbitten when they arrive tonight.

    That said, your Peperonata looks glorious! It sounds warm, cozy, and comforting. Just what I NEED right now!

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