Imagine a side dish that's not just a boring potato recipe, but a vibrant explosion of color, flavor, and heat that'll make your taste buds dance! These Spicy Rainbow Roasted Potatoes are about to transform your ordinary meal into an extraordinary culinary experience. With a perfect blend of crispy textures, bold spices, and a rainbow of bell peppers and onions, this recipe is guaranteed to be the star of your dinner table that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 1/2 cup bell peppers, chopped
- 1/2 cup red onion, chopped
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash baby potatoes thoroughly and pat them dry with a clean kitchen towel. Cut the potatoes in half lengthwise to ensure even cooking and maximum crispy surface area.
- In a large mixing bowl, combine olive oil, paprika, cayenne pepper, and salt. Whisk the ingredients together to create a uniform spice mixture.
- Add the halved potatoes to the spice mixture, tossing gently to ensure each potato is evenly coated with the seasoning.
- Spread the seasoned potatoes cut-side down on the prepared baking sheet, ensuring they are in a single layer with some space between each potato for proper roasting.
- Chop bell peppers and red onions into similar-sized pieces to promote even cooking and visual appeal.
- After 15 minutes of roasting, remove the baking sheet and add chopped bell peppers and red onions around the potatoes.
- Return the baking sheet to the oven and continue roasting for an additional 15 minutes, or until potatoes are golden brown and crispy on the outside, and tender on the inside.
- Remove from oven and let rest for 2-3 minutes. Transfer to a serving dish and garnish with fresh herbs like parsley or chives if desired.
- Serve hot as a side dish or as part of a main course, enjoying the spicy, colorful roasted vegetables.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe as they roast quickly and evenly.
- Pat potatoes completely dry before seasoning to ensure maximum crispiness.
- Use a high-temperature oven (425°F) to achieve that perfect golden-brown exterior.
- Arrange potatoes cut-side down on the baking sheet for maximum crispy surface.
- Don't overcrowd the baking sheet - give each potato and vegetable piece some breathing room to roast properly.
- Adjust cayenne pepper quantity based on your spice tolerance - start with less and add more if needed.
- For extra flavor, consider adding fresh herbs like rosemary or thyme to the spice mixture.
- Let the potatoes rest for a few minutes after roasting to allow them to set and become even crispier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
