Roasted Potatoes with Peppers, Onions and Parmesan
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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!
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!
Table of contents
- Ingredients You Need For this Simple Side Dish
- How to Make this Easy Recipe
- Variations
- Make Ahead Recommendations
- Storing Leftovers
- More Potato Recipes
- Other delicious side dishes you may want to try:
- These potatoes make a great accompaniment to some of these recipes:
- Roasted Potatoes with Peppers, Onion and Parmesan Recipe
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.
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
- 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.
- 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.
- 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.
- 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.
Other delicious side dishes you may want to try:
Easy Italian Cucumber and Tomato Salad
Artichokes Made Sicilian Style- Stuffed with Onions and Cheese
These potatoes make a great accompaniment to some of these recipes:
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!
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Roasted Potatoes with Peppers, Onion and Parmesan Recipe
Easy Roasted Potatoes with Peppers and Onions
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Ingredients
- 4 Russet Potatoes Peeled and washed
- 4 tbsp. Olive oil
- ¾ cup Roasted red peppers diced
- ⅓ cup Parmesan cheese grated
- ½ Onion thin sliced, optional
- Salt
- Pepper
Instructions
- 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.
Video
Enza, you have THE best recipes-keep them coming!
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.
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!
Enza