Country Potatoes

5 from 42 votes

Oven-roasted country potatoes with bell peppers and onions and crispy, browned edges.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 151kcal

Preheat oven to 415°F.
Scrub potatoes and peel if desired. Cut into ½ to 1-inch pieces.
1 - 1½ pounds Red Potatoes
Dice the bell pepper and onion.
1 Bell Pepper, ½ White onion
Place potatoes, peppers, and onions in a large bowl. Drizzle with olive oil and toss until evenly coated.
2 tablespoons olive oil
Sprinkle with garlic powder, red pepper flakes, black pepper, and salt. Toss again.
¼ teaspoon garlic powder, ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper, ¼ teaspoon coarse salt
Spread the mixture in a single layer on a parchment-lined baking sheet.
Bake for 35-40 minutes, stirring halfway through. Potatoes are done when they're tender in the center and browned on the edges. Larger pieces may require additional cooking time.
Sprinkle with fresh parsley and additional coarse salt, if desired. Serve hot.
fresh chopped parsley, 1 pinch coarse salt

Cut potatoes into ½ to 1-inch pieces, keeping them as uniform as possible. Larger pieces will take longer to cook.
Don't overcrowd the baking sheet. Keep the potatoes in a single layer and use two baking sheets if needed. Rotate the pans halfway through cooking.
Parchment paper helps prevent sticking. If you don't use parchment, lightly oil the baking sheet.
Stir the potatoes halfway through cooking to help them brown evenly.
Cooking time will vary depending on the size of the potato pieces. Check that the potatoes are tender in the center before removing them from the oven.