× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Rosemary Roasted Potatoes, Peppers and Onions

Share this

Print Recipe
Potato Type: Yellow
Prep Method: Roasted

Dish

Side DishSchool Foodservice

Ingredients

+

50 Servings

  • 5 lbs. 3 ounces yellow potatoes
  • 2 lbs. red bell peppers
  • 2 lbs. green bell peppers
  • 1 lb. 6 ounces red onion
  • 1/2 cup vegetable oil
  • 1 Tablespoon 1 teaspoon rosemary
  • 2 teaspoons salt
  • 1 teaspoon black pepper
+

100 Servings

  • 10 lbs. 6 ounces yellow potatoes
  • 4 lbs. red bell pepper
  • 4 lbs. green bell pepper
  • 2 lbs. 12 ounces red onion
  • 1 cup vegetable oil
  • 2 tablespoons 2 teaspoons rosemary
  • 1 Tablespoon 1 teaspoon salt
  • 2 teaspoons black pepper

Preparation

  1. Preheat oven to 375°F. Scrub potatoe sand cut them into large, 1-inch bite-sizedice.
  2. Cut the bell peppers and red onion into uniform 1-inch pieces.
  3. Combine the diced potatoes, red bell peppers, green bell peppers and red onion in a large bowl. Drizzle with oil and add the rosemary, salt and pepper.
  4. Mix the vegetables until evenly coated with oil and spices.
  5. Place on parchment-lined sheet pans in a single layer, leaving space between the pieces of vegetables so as to not crowd the pans. This will allow the vegetables to roast and caramelize instead of steam (if they were too crowded).
  6. Roast in the preheated oven 20–25 minutes, or until they are browned and tender. Internal temperature should reach at least 135°F.
  7. Hold hot at or above 135°F until service.
  8. Serve 1/2 cup portions.

 

Note:
1/2 cup = 1/4 cup starchy vegetable, 1/4 cup other vegetables

 

You may also like this recipe: Roasted Potatoes with Bacon & Parmesan or our classic Roasted Potatoes Recipe.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

69

Fat

2.4g

Sodium

98mg

Carbohydrates

11g

Fiber

2g

Protein

1g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up