Eat Without

Roasted Potatoes

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Everyone loves these roasted potatoes, and they are easy to make.

Makes
6 Servings

Ingredients

  • 3 cups potatoes, chopped into 1-inch cubes
  • 1/2 cup onion, chopped into 1-inch cubes
  • 1/2 cup green pepper, chopped into 1-inch cubes
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon parsley, finely chopped (optional)
  • 1/2 teaspoon paprika (optional)

Directions

  1. In a medium-sized bowl, mix potatoes, onions, green peppers, and garlic.
  2. Add vegetable oil, salt, and pepper to bowl. If using parsley and paprika, add that too. Mix well.
  3. Cover bowl and refrigerate for 15 minutes.
  4. Preheat oven to 350 °F.
  5. Spread potato mixture evenly on a cookie sheet. Bake for about 35 minutes. Serve hot.

Notes

Learn more about: Potatoes Onions Bell Peppers Garlic Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.