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! 

A baking dish with layered roasted potatoes.

I love potatoes, as evidenced by how often I make this recipe as well as my Parmesan Crusted Potatoes, so I am always looking for different ways to prepare them. This is a recipe I started making years ago and it has remained a family favorite ever since.  I am ashamed to admit that John and I have been known to polish off an entire casserole dish of these potatoes at one meal!

The great thing about this recipe is that it delivers so much flavor with just a handful of simple ingredients and a few minutes of meal prep time. This is a delicious easy side dish you can serve with almost any dinner and the whole family will love it.  

You will also love that it pairs perfectly with an elegant dinner like Smoked Prime Rib, a quick weeknight dinner like Crispy Chicken Cutlets, or a summer barbecue with Grilled Chicken.   It is even the perfect side dish to serve with French toast or scrambled eggs in place of your typical breakfast potatoes recipe.   

A jar of roasted red peppers, olive oil, baking potatoes, an onion and a bowl of grated cheese on a cutting board.

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. 
A blue baking dish with roasted sliced potatoes layered with roasted red peppers, onions and cheese.


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.

A white plate with a piece of grilled chicken and a pile of sliced roasted potatoes with peppers and onions.

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.

Other delicious side dishes you may want to try:

Easy Italian Cucumber and Tomato Salad

Artichokes Made Sicilian Style- Stuffed with Onions and Cheese

Nonna’s Pasta with Broccoli

Easy Steak Fries

These potatoes make a great accompaniment to some of these recipes:

Lemon, Garlic and Herb Grilled Chicken

Nonna’s Chicken Cutlets

Herb Roasted Chicken

I love to get your feedback so if you tried this Roasted Potatoes with Peppers and Onion recipe or any other recipes on this website, please leave me a comment below.  I hope you enjoy our recipes and look forward to hearing from you!

You can also follow me on FacebookInstagram and Pinterest for more recipes your family will love!

Roasted Potatoes with Peppers, Onion and Parmesan Recipe

A square baking dish of roasted potatoes with pepper and onions.

Easy Roasted Potatoes with Peppers and Onions

Layers of potatoes, roasted red peppers and grated parmesan cheese come together to create one of the tastiest roasted potato dishes you will ever eat.
5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Italian
Servings 6 servings
Calories 228 kcal


  • 4 Russet Potatoes Peeled and washed
  • 4 tbsp. Olive oil
  • ¾ cup Roasted red peppers diced
  • cup Parmesan cheese grated
  • ½ Onion thin sliced, optional
  • Salt
  • Pepper


  • Preheat the oven to 400°.
  • Lightly grease a casserole dish with olive oil.
  • Cut the potatoes into 1/4 inch thick slices.
  • Start at one end of the casserole dish and overlap the potatoes until one layer of potatoes completely covers the bottom of the dish.
  • Drizzle 1 tablespoon of Olive oil over the potatoes. Then sprinkle with salt and pepper.
  • Spread 1/2 of the roasted red peppers and onion if you are using it.
  • Sprinkle with 1/3 of the parmesan cheese.
  • Repeat with another layer of potatoes, salt and pepper, olive oil, roasted red peppers, onion and cheese.
  • Finish with a layer of potatoes, olive oil, salt, pepper and cheese.
  • Bake covered for 20 minutes, then remove the cover and bake an additional 20 minutes or until the potatoes are tender and golden brown.


YouTube video


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.  
Scroll up to see Variations and Make Ahead recommendations.


Serving: 1servingsCalories: 228kcalCarbohydrates: 27gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 4mgSodium: 336mgPotassium: 636mgFiber: 2gSugar: 1gVitamin A: 136IUVitamin C: 17mgCalcium: 94mgIron: 1mg
Keyword roasted potatoes, sliced potatoes, cheesy, easy recipe, oven roasted, savory
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  3. 5 stars
    Made the roasted potatoes with peppers, onions and Parmesan as a trial run for Easter. They were so delicious my husband and I almost finished all of them ourselves. I’ll have to double the recipe for the rest of the family. Thanks for the wonderful recipes.

    1. Mary Ann
      Thank you so much for letting me know that you enjoyed this recipe! I have to admit that my husband and I have been known to eat a whole casserole dish these potatoes ourselves before too!


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