Aunt’s Famous Roasted Potatoes with Peppers and Onions: A 1960s Potluck Classic
There is something undeniably special about a recipe that has been tucked away in a handwritten card inside a worn recipe box for decades. This dish — golden, crispy roasted potatoes tossed with sweet bell peppers and caramelized onions — is exactly that kind of treasure. It comes from a time when home cooks knew how to transform humble ingredients into something that would have an entire room asking for the recipe before the night was over.
Whether you are bringing it to a fall gathering, serving it as a hearty side dish at Sunday dinner, or just craving something warm and satisfying, this old-fashioned sheet pan potato bake delivers every single time. The secret is in the seasoning and giving everything enough room on the pan to roast rather than steam. Once you make it this way, you will never go back.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 large yellow onion, roughly chopped
- 1 red bell pepper, chopped into bite-sized pieces
- 1 green bell pepper, chopped into bite-sized pieces
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried Italian seasoning or dried thyme
- Optional: pinch of cayenne for a little heat
Method
- Please Head On keep on Reading
