Potatoes With Sweet Red Peppers

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Servings: 6 Difficulty: Intermediate
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Roasted potatoes and sweet red peppers tossed with prosciutto, rosemary, and olive oil for a savory Italian side dish.
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This rustic Italian side dish transforms simple root vegetables into a comforting feast. Waxy potatoes are roasted until golden and tender, absorbing the sweet, smoky flavors of caramelized red bell peppers and savory prosciutto. Fresh rosemary adds an aromatic piney note that pairs beautifully with the rich olive oil drizzle. It’s an ideal accompaniment to grilled meats, fish, or hearty pasta dishes. The combination of texturesâÂÂcrispy edges on the potatoes and soft, yielding peppersâÂÂmakes every bite satisfying. Perfect for weeknight dinners or holiday gatherings, this dish brings warmth and homestyle elegance to any table without requiring complex techniques or hard-to-find ingredients.

Potatoes With Sweet Red Peppers recipe image
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Potatoes With Sweet Red Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 57.8

Description

This rustic Italian side dish transforms simple root vegetables into a comforting feast. Waxy potatoes are roasted until golden and tender, absorbing the sweet, smoky flavors of caramelized red bell peppers and savory prosciutto. Fresh rosemary adds an aromatic piney note that pairs beautifully with the rich olive oil drizzle. It&# 226;ÂÂs an ideal accompaniment to grilled meats, fish, or hearty pasta dishes. The combination of texturesâÂÂcrispy edges on the potatoes and soft, yielding peppersâÂÂmakes every bite satisfying. Perfect for weeknight dinners or holiday gatherings, this dish brings warmth and homestyle elegance to any table without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Preheat the oven to 400ðF (200ðC).
  2. Peel the potatoes and cut them into 1/2-inch thick slices.
  3. Slice the onions into 1/2-inch thick rings or chunks.
  4. Cut the red bell peppers into eighths, removing seeds and membranes.
  5. Thinly slice the prosciutto and shred it roughly.
  6. Finely chop the fresh rosemary.
  7. Place the potatoes, onions, and red peppers in a large roasting pan.
  8. Add the shredded prosciutto, rosemary, salt, and black pepper to the pan.
  9. Drizzle with olive oil and toss everything together to coat evenly.
  10. Roast for 35 to 45 minutes, stirring every 10 minutes, until potatoes are tender and edges are golden.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 57.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roasted potatoes, red peppers, prosciutto, rosemary, italian side dish, olive oil, onions, vegetable roast, easy dinner, comfort food, herbed vegetables, oven baked
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