Country Potatoes Recipe

Crispy on the outside and tender on the inside, these country potatoes are roasted with peppers and onions and seasoned with smoky paprika, fresh herbs, and garlic for a savory, flavor-packed side dish.

Course Breakfast, dinner, lunch, Side Dish

Cuisine American

Keyword comfort food, country potatoes, crispy, roasted, vegetarian

Prep Time 20

Cook Time 40

Servings Servings

Calories 219kcal

Author Bon Appeteach

Ingredients

6 Yukon Gold Potatoes
2 tbsp Olive Oil
2 tbsp Butter
1 Bell Pepper diced small
1 small Yellow Onion diced small
1 tsp Garlic Powder
1 tsp Smoky Paprika
1 tsp Dried Parsley
1 tsp Dried Rosemary
1 tsp Dried Thyme
1 tsp Salt
1 tsp Black Pepper

Instructions

Preheat your oven to 425°F. Place an empty baking sheet into the oven to also preheat.
Cut your potatoes into even, 1-inch pieces. Peel or leave the skin on based on your preference.
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 8-10 minutes until al dente. Drain and let sit in the colander for 5 minutes.
Shake the colander to rough up the edges of the potatoes. This step is key for a crispy crust.
In the same pot used for par boiling the potatoes, heat the butter and olive oil to low heat until melted. Remove from heat, add the potatoes, and toss to coat. (If using a sheet pan, do this step in a large bowl.)
Add all seasonings and fold gently to coat every piece evenly.
Remove the preheated baking sheet from the oven. Carefully spread potatoes in a single layer. Do not overcrowd. Roast for 20 minutes.
Flip the potatoes and scatter the sauteed peppers and onions over the top. Roast another 20 to 25 minutes until golden brown and crispy on all sides.
While the potatoes finish roasting, add the pepper and onion to the pot that had the seasoned potatoes. Cook the peppers and onions gently on medium-low for about 5-7 minutes.
Remove the potatoes from the oven and toss the peppers and onions over the top. Garnish with fresh parsley or flaky sea salt, serve, and enjoy.

Notes

Leftover potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven for best texture. Bacon grease can be swapped in for butter for a smoky, savory variation. To make in an air fryer, roast at 400°F for 15 to 18 minutes after parboiling, shaking halfway through.

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