Oven Roasted Potatoes with Red Potatoes and Bell Peppers

Potatoes and peppers cooking in a Dutch oven.

Y'all, it's time to make a classic comfort food and a good ol' tater is one of my favorites. Today, it's Roasted Potatoes - Oven Roasted Potatoes. Even better, Dutch Oven Roasted Potatoes using Red Potatoes and Bell Peppers.

There are a lot of different taters you can use when cooking but I'll be using Red taters and small round russets. A big tip I've got for y'all is to make sure you cut all your taters in roughly the same size. This is so that when they begin to cook, they all take about the same cooking time. Also, be generous with your Olive oil, make sure every small piece of tater has a little oil on it. The seasoning we're using today are ranch dressing packets. Easy and full of flavor.

You can cook this recipe in a conventional oven or as I do it, in a Dutch oven. When stirring of flipping, if you notice that some are beginning to stick, add in a little more Olive oil. You can also use your spatula to mash them down just slightly. This will break down the seal on the taters and allow them to brown a little better.

Watch the video to see how we handle the heat and the placing of the coal.

When this is done what's the best part? Add some shredded Parmesan cheese to it. The Oven Roasted Potatoes has so much flavor, tastes incredible and it's one of my best and easy dishes. I hope you like it too!

We appreciate you sharing our recipes with your friends and family!

See this Recipe in action...

[embed]https://www.youtube.com/watch?t=328s&v=P7UvHyYxkpI[/embed]

Print Recipe Pin

Dutch Oven Roasted Potatoes

Servings 0

Author Cowboy Kent Rollins

Ingredients

2 tablespoons butter
1 yellow bell pepper
sliced
1 red bell pepper
sliced
1 medium yellow onion
sliced
3 garlic cloves
minced
6 medium red taters
cut into equal bite-sized pieces
1 pound of small round russets
Olive oil
2 ranch seasoning packets
Coarse sea salt
to taste
Coarse ground black pepper
to taste
Grated Parmesan cheese
for sprinkling

Instructions

Melt the butter in a cast iron skillet over medium heat. Stir in the sliced peppers and onion. Saute until they begin to get tender and then add the garlic. Continue cooking until the peppers are tender, stirring occasionally.
In a large bowl, combine the potatoes and pepper mixture. Generously coat with the olive oil (I start with 1/3 - 1/2 cup) and toss to evenly coat.
Stir in 1 ranch packet to evenly coat, followed by the 2nd packet. Season with the salt and pepper.
If cooking with a conventional oven, bake at 425 for about 35 minutes, or until tender. About halfway thru cooking, flip the potatoes over.
Generously sprinkle with Parmesan before serving.

Notes

Tip: You can use any type of potato combination, just be sure they are all cut roughly the same size for even cooking.