Spanish Roasted Potatoes with Peppers and Olives Recipe
These roasted potatoes with peppers and olives are a simple side dish that could easily sit alongside tapas in a bar in Madrid. The vegetables roast together on one baking tray, so there’s little washing up and lots of flavor – lightly charred potato edges, sweet peppers, and salty olives. They go perfectly with roasted meat, but in a larger portion they can be a standalone vegetarian meal with yogurt or a simple salad.
All the vegetables roast together on one tray, giving you a deeply flavored, Spanish-style side dish with minimal effort and washing up. Smoked paprika, olives, and rosemary add a tapas-bar character to simple potatoes.
Chef's tips
Cut the potatoes and peppers into similar-sized pieces so they cook evenly. Don’t overcrowd the tray – if needed, use two trays so the potatoes roast instead of steaming. For extra crisp edges, you can increase the oven temperature to 220°C for the last 5–10 minutes.
How to serve
Serve with roast chicken, grilled fish, or pan-fried pork chops. For a vegetarian meal, pair with a bowl of thick Greek yogurt drizzled with olive oil and sprinkled with smoked paprika, plus a green salad or tomato salad on the side.
Ingredients
- potatoes new or waxy - 700 g
- red bell pepper - 1 piece
- yellow bell pepper - 1 piece
- black olives pitted - 80 g
- onion medium - 1 piece
- garlic - 3 cloves
- smoked sweet paprika - 1 teaspoon
- hot ground paprika or less, to taste - 0.5 teaspoons
- dried rosemary - 0.5 teaspoons
- olive oil - 3 tablespoons
- sea salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Scrub the potatoes thoroughly. If they are new, you don’t need to peel them. Cut them into quarters or eighths so the pieces are a similar size.
- Wash the peppers, remove the cores and seeds, and cut into strips about 1.5 cm wide. Peel the onion and cut into thick wedges.
- Peel the garlic and slice it thinly.
- In a large bowl, combine the potatoes, peppers, onion, garlic, and olives. Add the olive oil, smoked paprika, hot paprika, rosemary, salt, and pepper. Mix with your hands until all the pieces are evenly coated with the seasonings.
- Transfer the vegetables to the baking tray, spreading them out in a single layer. Try to keep the potatoes from lying on top of each other so they brown better.
- Bake for 30–35 minutes, gently stirring every 10–12 minutes, until the potatoes are soft inside and golden on the edges.
- After removing from the oven, taste and season with more salt or pepper if needed. Serve hot or at room temperature.
Storage
No storage information available for this dish.
This is one of those dishes I make when I want something comforting but not heavy. The smoked paprika and olives instantly bring a Spanish feel to the table, and leftovers are great straight from the fridge the next day.
