Roasted Potatoes with Peppers, Onions and Parmesan

How do you take a classic recipe like roasted potatoes with peppers and onions and make it even better?  You thinly slice the potatoes and layer them with roasted red peppers, onions, and lots of parmesan cheese!  This roasted potato recipe guarantees a burst of delicious tangy cheesy flavor with every bite! 

Ingredients You Need For this Simple Side Dish

Russet Potatoes:  Peeled and sliced thin, about 1/8″-1/4″ thick.  You can also use red potatoes, Yukon gold potatoes, or any kind of potatoes that you like as long as they are large enough to slice.

Yellow Onion:  Peeled and sliced thin.  A red onion will also work in this recipe.

Roasted Red Peppers:  Drained and cut into strips or diced. You can also use a diced fresh red bell pepper.  

Parmesan Cheese:  Grated or shredded.  Pecorino Romano Cheese or a blend of the two cheeses is also a delicious substitute.

Salt and Black Pepper

Olive Oil: I reserve extra virgin olive oil for dressings and finishing dishes, but you can use it in this recipe if you like.  

How to Make this Easy Recipe

1. Set your oven temperature to 400 degrees F. Grease the bottom and sides of a casserole or baking dish.  Place potatoes in a single layer in the dish, slightly overlapping them.  
2. Drizzle the potatoes with a little olive oil, season with salt and pepper, layer half of the onion and roasted red pepper, and sprinkle with 1/3 of the parmesan cheese.
3. Repeat with another layer of potatoes, olive oil, seasoning, onion, roasted red pepper, and cheese, and finish with a layer of potatoes, olive oil, salt and pepper, and cheese.
4. Cover and place in a preheated oven for 20 minutes.  Remove the cover and bake for an additional 20 minutes or until the top layer of the potatoes is golden brown and the inner layers are tender. 

Variations

If you would like to make these potatoes spicy, you can sprinkle red pepper flakes or cayenne pepper on them.

For a little garlicky flavor, sprinkle garlic powder or minced fresh garlic between the potato layers.

​Add some mozzarella or fontina cheese between the layers for more melty cheese goodness.

You can also make this dish with sweet potatoes in place of white potatoes.

Make Ahead Recommendations

The best part of this recipe for roasted potatoes with pepper and onions is that it can be made ahead and reheated just before serving it.  

Because sliced potatoes will oxidize and turn brown, I don’t recommend assembling the whole dish ahead of time and waiting to bake it. A great way to save some time prepping the dish is to peel and slice the potatoes, then store them completely submerged in water for up to a day.  When you are ready to bake them, dry the potato slices with paper towels and proceed with the recipe.

Storing Leftovers

​If you have leftovers, place them in an airtight container and they can be stored in the refrigerator for up to 4 days or you can freeze them for up to 2 months.  

More Potato Recipes

Potatoes are certainly a side dish that everyone can agree on and I have some recipes that are perfect with any family meal. My Italian Green Bean and Potatoes, Oven Roasted Potatoes and Broccoli and Roasted Rosemary Sweet Potatoes are easy and delicious. These Steak Fries are very popular with the kids and adults in the family.