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Delicious Potato and Bell Pepper Bake served in a ceramic dish

Potato and Bell Pepper Bake

A delightful baked side dish combining potatoes and bell peppers, perfect for weeknight dinners or gatherings, with a creamy feta drizzle for added flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large Yukon gold or russet potatoes, cut into wedges
  • 2 pieces bell peppers (red and yellow), sliced
Seasoning and Sauce
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 1 piece Juice of 1 lemon
Toppings
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the potato wedges and sliced bell peppers.
  3. Add olive oil, minced garlic, oregano, thyme, paprika, salt, and black pepper. Toss to coat evenly.
  4. Spread the vegetable mixture on a baking sheet in a single layer.
Baking
  1. Bake for 25-30 minutes or until the potatoes are tender and golden, stirring occasionally.
  2. Remove from the oven and drizzle with lemon juice.
  3. Sprinkle with crumbled feta cheese and fresh parsley before serving.

Notes

Let the bake cool to room temperature, then transfer to an airtight container to store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.