Roast, potatoes, Onions and Carrots

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The finest Southwest tastes, such as red onions, bell peppers, and spices, go into these roasted potatoes.


2 baked potatoes, big

1 red bell pepper, chopped

1 bell pepper, green

1/2 onion, red

2 tbsp oil (vegetable)

a half teaspoon of chilli powder

paprika, 1/2 teaspoon

1 tbsp cumin

1 tablespoon oregano

1 teaspoon powdered garlic

1 teaspoon salt, to taste


Preheat the oven to 425 degrees Fahrenheit and prepare a large rimmed baking sheet with foil. (I use a baking sheet that measures 17x11x1.)

Cut potatoes into 1/2-inch cubes after washing and cutting them. In a large mixing basin, combine all of the ingredients.

Bell peppers and onions should be cut into pieces roughly the same size as potatoes, and they should also be added to the mixing basin.

Combine all of the spices with the potatoes and vegetables in a mixing dish. Mix well until all ingredients are uniformly distributed.

Mix with the oil well.

Evenly distribute the potato and vegetable mixture on the prepared baking sheet.

Preheat oven to 350°F and bake for 35-40 minutes.

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