Roasted Potatoes with Peppers

Preparing roasted vegetables in the oven is extremely simple and its really hard to go wrong. You just need to be careful not to burn the vegetables. If you want to use less oil, we recommend placing baking paper on the baking tray. Roasted potatoes with peppers are an excellent vegetable side dish for roasted meat, but you can also enjoy them as a standalone meal. Dont forget to serve a bowl of salad alongside.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 2 piece Potatoes, white

  • 0.5 piece Bell pepper, green, fresh

  • 0.5 piece Bell pepper, red, fresh

  • pieces Salt, table

  • pieces Oil, olive

  • pieces Parsley, fresh

Steps

  1. Wash the potatoes and cut them into pieces. Also wash the peppers and cut them into strips. Discard the seeds.

  2. Preheat the oven to 190 degrees Celsius. Grease the baking tray with oil and spread the potatoes on it, lightly salting them. Place in the oven for 25 minutes.

  3. Remove the baking tray from the oven and add the peppers to the potatoes. Season the vegetables as desired and drizzle with a little more oil. Roast in the preheated oven for another 15 minutes.

  4. Rinse the parsley under running water, shake it well, and finely chop it. Sprinkle it over the roasted potatoes and peppers.

Nutrition Information (Per 100g)

  • Calories: 59.03 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 12.62 g
    • Sugars: 1.36 g
  • Protein: 0.78 g
  • Fiber: 1.75 g