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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.