Put a little spice in your life by adding poblano peppers to oven roasted potatoes, onions, and sweet bell peppers. The result is a hearty side dish you’ll love.

I’ve long been a fan of roasted poblano chiles. It started with our landlady, Karen, when we were newlyweds. Karen and her family owned a good-sized property with a pool house that they rented out to a tenant. My then boyfriend. The rent was good, and you couldn’t find nicer landlords in all of Santa Barbara, so once we got married, I moved in. Never mind the fact that the pool house was a 200 square foot studio!

One of the great things about living with the Ribbens was that Karen was such a great cook. And she didn’t mind my traipsing through her kitchen, poking my nose into her cookbooks or lifting pot lids to see what she was cooking up. It was she who introduced me to Cheese Enchiladas — as well as Poblano Chiles.

Roasted potatoes and peppers

Karen stuffed these mildly spicy chiles with cheese and cooked them on the grill. I’m going to have to do that sometime and share it with you. Simple and so good!

Not all poblanos are created equally, so you can sometimes be disappointed by a timid pepper or taken off your guard by a flaming hot one. (Head here to find more yummy recipes with poblanos.)

In this dish, they add just enough kick to keep simple roasted potatoes and peppers exciting.

I love making a big batch of these at the beginning of the week for my breakfasts. I divide them into meal-size containers. In the morning, I throw a handful of spinach or baby greens into the dish and set the whole thing in the microwave to warm. The roasted veggies warm up and steam the spinach while I fry an egg. What a great breakfast!

These also make a hearty side dish for grilled or roasted meats. So delicious!

Ingredients needed for these potatoes and peppers

Potatoes – I used typical large baking potatoes

I used typical large baking potatoes Peppers – I used a combination of bell peppers and one poblano chile

– I used a combination of bell peppers and one poblano chile Onion – I used a white onion, but any onion would work.

I used a white onion, but any onion would work. Olive Oil – Or other oil you prefer cooking with

– Or other oil you prefer cooking with Seasoning – I seasoned these potatoes and peppers with salt, pepper, and cumin

How to make these roasted potatoes and peppers

Prepare the pans. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. Prepare the potatoes and peppers. In a large mixing bowl, combine the potatoes, pepper, chile, and onion. Toss with the olive oil. Season to taste with the salt and pepper. Add the cumin and stir well to combine. Bake. Lay the veggies out in a single layer on the prepared baking sheet. Bake for 45 minutes or until tender, golden, and browned in spots. Serve hot or at room temperature.

What kind of potatoes is good for roasting?

Honestly any potatoes are great for roasting. So if you see some on sale, scoop them up! Red potatoes, yukon gold, baby potatoes – even sweet potatoes!

Can you freeze roasted potatoes and peppers?

You definitely could freeze these and then have them on hand for a quick weeknight dinner with chicken or turn into a breakfast hash.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the prices of potatoes, onions, and peppers can help keep the price down. When I see a good deal on those produce items, I buy a lot.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

plastic cutting boards – I have blue boards for veggies and white boards for meat.

Ergo Chef chef’s knife – I’ve had my set for several years and they work well.

sheet pans – I LOVE my set of steel sheet pans. They make such a difference in baking.

parchment paper – I don’t love washing dishes, so parchment paper is that small indulgence that makes it easy for me to cook more often.

Print Recipe 0 from 0 votes Roasted Potatoes and Peppers Put a little spice in your life by adding poblano peppers to oven roasted potatoes, onions, and sweet bell peppers. The result is a hearty side dish you'll love. Prep Time 15 mins Cook Time 44 mins Total Time 59 mins Servings: 8 servings Calories: 110 kcal Author: Jessica Fisher Ingredients 2 lb russet potatoes peeled and cubed

1 red bell pepper cored and cubed

1 poblano chile cored and cubed

1 onion chopped

2 tbsp olive oil

salt

black pepper

1/2 tsp ground cumin Instructions Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.

In a large mixing bowl, combine the potatoes, pepper, chile, and onion. Toss with the olive oil. Season to taste with the salt and pepper. Add the cumin and stir well to combine.

Lay the veggies out in a single layer on the prepared baking sheet. Bake for 45 minutes or until tender, golden, and browned in spots. Serve hot or at room temperature. Notes How to make this good and cheap: Here are some of the strategies you can use to make this recipe more economical: Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the prices of potatoes, onions, and peppers can help keep the price down. When I see a good deal on those produce items, I buy a lot. Nutrition Calories: 110 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 13 mg | Potassium: 546 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 521 IU | Vitamin C: 45 mg | Calcium: 39 mg | Iron: 4 mg

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