Roasted Potatoes & Peppers

Roasted potatoes are a terrific side dish to most any meal and the addition of red bell pepper adds a nice pop of color. This Whole30, Paleo, Vegan friendly recipe takes very little time to prepare and simply roasts in the oven. Five pounds of potatoes may seem like a lot, but they will disappear! Leftovers can easily be turned in a breakfast hash or crack a few eggs and make a frittata.

Roasted Potatoes & Peppers

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Serving Size6-8 servings


    • 5 lbs baby roasting potatoes
    • 1 red bell pepper
    • 1 large onion
    • 3 tbs olive oil
    • 2 tsp salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp onion powder
    • 1/2 tsp garlic porder
    • 1/2 tsp smoked paprika


    1. Preheat the oven to 400 degrees F.
    2. Wash the potatoes and pepper.
    3. Cut each of the potatoes in half.
    4. Cut the bell pepper and onion into 1/2” cubes.
    5. Grease a rimmed baking sheet with olive oil to coat the bottom.
    6. Toss everything together in the pan to evenly coat with the olive oil and seasoning.
    7. Bake for 20 minutes.
    8. Remove the pan from the oven and toss so that everything will evenly brown.
    9. Return to the oven and bake for another 20 minutes.
    10. Check for doneness. If the potatoes need a little more cooking return to the oven for an additional 5 minutes.
    11. Adjust seasoning to taste.

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