Potatoes with Peppers and Onions, a simple combination that never fails to deliver—full of flavor, hearty texture, and so satisfying whether you serve it for breakfast, lunch, or dinner. I make this dish whenever I want something wholesome, budget-friendly, and vibrant.
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Why Potatoes with Peppers and Onions Are a Perfect Match
The moment those ingredients start sizzling together in the pan, you know magic is happening. Potatoes bring a crispy-on-the-outside, fluffy-on-the-inside bite.
Bell peppers add a touch of sweetness and color, while onions and garlic create an aromatic base that elevates everything.
Add a sprinkle of cayenne for a little heat and you’re in for something special. It’s a one-pan wonder that feels nostalgic yet fresh at the same time.
Ingredients for the Best Results
For this recipe for Potatoes with Peppers and Onions, I keep things uncomplicated but always go for quality. Fresh garlic, not the powdered kind, makes a huge difference in flavor.
I like to use red peppers for visual appeal and natural sweetness. Yukon Gold or red potatoes work best because they hold their shape nicely and develop that crispy edge we all love.
A good drizzle of vegetable oil helps everything caramelize beautifully. And cayenne? Just a pinch brings warmth without overpowering the dish.
How to Make Easy Potatoes with Peppers and Onions
I start by heating the oil in a large skillet—cast iron is my favorite for this. Then I add the diced onions and peppers first, letting them cook until they start turning fragrant. Patience here pays off.
Once the onions and peppers are tender, in go the potatoes. I keep the heat medium-high, letting everything brown just a bit.
Right before serving, I sprinkle salt and a little cayenne to taste. It’s rustic, uncomplicated, and absolutely delicious.
Tips and Tricks for Leftovers of Potatoes with Peppers and Onions
If you find yourself with leftovers of Potatoes with Peppers and Onions, lucky you. These potatoes reheat beautifully in a skillet—just add a splash of water or oil to bring back that just-cooked texture.
You can also crisp them up in the oven. I like to turn them into a breakfast hash by cracking an egg over the top, or roll them into a wrap with some hummus or avocado for a quick lunch.
They’re also great mixed into a salad or added to a grain bowl.
Ideas for Variations and Uses
Once you’ve made the basic version, it’s easy to play around.
You could add mushrooms for extra umami, or toss in some smoked paprika or Italian herbs for a flavor twist.
Want it heartier? Stir in some black beans or tofu. Sometimes I finish it with a splash of balsamic vinegar for a touch of acidity.
Potatoes with Peppers and Onions also works well as a side to veggie burgers or as a filling for tacos. Truly, the possibilities are endless.
Frequently Asked Questions
Yes! They well in the fridge for up to 4 days and can be reheated on the stovetop or in the oven. Just keep all covered to retain moisture.
Don’t overcrowd the pan and make sure the oil is hot before adding the potatoes. Avoid stirring too often—you want those edges to brown undisturbed.
Absolutely. Just make sure to cook off any excess moisture so the dish doesn’t get soggy. Fresh is best for texture, but frozen works in a pinch.
Only mildly. The cayenne adds warmth, but it’s easy to adjust based on your preference. Skip it entirely if you’re sensitive to heat.
Other recipes to try
If you make these potatoes with peppers and onions, I’d love to see your creations!
Share a photo on Instagram or Facebook and tag me—I always get excited seeing how you put your own spin on my recipes.
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Potatoes with Peppers and Onions
Potatoes with Peppers and Onions - a classic combo that’s always a hit! It’s packed with flavor, hearty, and so satisfying, whether you’re having it for breakfast, lunch, or dinner. I make this dish whenever I want something wholesome, budget-friendly, and bursting with color. It can be easily customized to suit your taste preferences.
Ingredients
- 1 pound potatoes, cleaned and chopped
- 2 medium onions, chopped
- 4 cloves garlic, pressed
- 4 tablespoons vegetable oil
- 1 medium red bell peppers, diced
- 1/2 tablespoon cayenne pepper
- 1 teaspoon salt
Instructions
- Start by heating the oil in a large skillet. Then first add the diced onions and peppers, letting them cook until they start turning fragrant. Patience here pays off.
- Once the onions and peppers are tender, in go the potatoes. Season with cayenne and salt.
- Keep the heat medium-high, letting everything brown just a bit. After about 15 minutes, check if the potatoes are tender. If not, add a few minutes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 543mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 4g