Baked potatoes, onions, and peppers: a very simple, colorful, and tasty side dish that you can pair with both meat and fish dishes. Preparing this dish is a breeze: just clean the vegetables, cut them into pieces, and once seasoned, bake them. It’s a side dish you can prepare all year round, but summer is the best season because the peppers are much tastier.
I like mixed vegetable trays because I prepare them quickly and once in the oven, I can do other things. Another positive aspect of this type of side dish is that everyone likes it, and since it’s colorful, I find it more inviting to serve and eat.
The secret of this dish is the seasoning: you have to be generous with the herbs. I used parsley, rosemary, and a good grinding of pepper, but you can use whichever you prefer; sage also works very well.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 potatoes
- 2 red peppers
- 1 onion
- 7 cherry tomatoes
Steps: Baked Potatoes, Onions, and Peppers
First, wash the peppers, cut them in half, and remove the seeds and internal filaments, then cut them into pieces and then into strips.
Remove the outer part of the onion and slice it. Place both the peppers and the onion in a large baking tray, lined with parchment paper if you wish.
Peel the potatoes and cut them into chunks, then add them to the vegetables.
Finish with cherry tomatoes cut in half and season with plenty of oil, salt, chopped parsley and rosemary, and a grating of pepper.
Mix well to ensure all the vegetables are coated with the seasoning and bake in a preheated oven at 392°F for 25 minutes. After that time, stir the vegetables and continue cooking for another 20 minutes or so, until the potatoes are golden.
