Confetti Potatoes
Bright, colorful, and bursting with flavor, Confetti Potatoes are the ultimate roasted vegetable side dish to elevate your meals. Combining golden Yukon potatoes, a medley of red, yellow, and green bell peppers, and sweet purple onion, this dish delivers not only on taste but also stunning visual appeal. Seasoned with fragrant garlic, smoky paprika, and a sprinkle of fresh parsley and chives, these oven-roasted potatoes are crispy on the outside, tender on the inside, and full of savory depth. Ready in just 50 minutes, they're the perfect choice for weeknight dinners, holiday spreads, or as a vibrant vegetarian main course. Try this easy Confetti Potatoes recipe for a colorful, nutrient-packed addition to your table!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 medium Purple onion
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh chives
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the Yukon Gold potatoes, then dice them into small, bite-sized cubes (about 1/2 inch).
Deseed and dice the red, yellow, and green bell peppers into similarly sized pieces as the potatoes.
Peel and finely dice the purple onion.
Mince the garlic cloves and set them aside.
In a large mixing bowl, combine the diced potatoes, bell peppers, and purple onion.
Drizzle the olive oil evenly over the vegetables and toss to coat.
Sprinkle the minced garlic, paprika, salt, and black pepper over the vegetables and mix thoroughly to ensure even seasoning.
Spread the seasoned vegetables evenly on a large baking sheet, ensuring they are in a single layer to promote even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.
While the potatoes are roasting, finely chop the fresh parsley and chives.
Remove the roasted vegetables from the oven and transfer them to a serving platter.
Sprinkle the chopped parsley and chives over the top for a burst of freshness and color.
Serve hot and enjoy your Confetti Potatoes as a delicious side dish or a vibrant main course!
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 19.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4845 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
