Roasted potatoes are such a classic, and these paleo oven roasted potatoes with onions and peppers are a healthier, just as delicious version of your childhood favorite dish. Roasted potatoes and home fries remind me of weekend brunches with the family, buffets at my childhood favorite restaurant, and comfort food in general.
The real way to tell if my cooking passes the test is to feed my friends or serve it to my family when we are all home (tough when both kids are out of the house). My mom follows AIP like I do (with reintroductions), but my sister and dad do not have any dietary restrictions. I cut too many potatoes and made two 9″x13″ pans of this dish, and we did not have much leftover, so this recipe was a huge hit in my house.
Preheat the oven to 350 degrees Fahrenheit. Wash the peppers, cut them in half, remove the sides, and chop into bite sized pieces. Then cut the onion into bite sized pieces. Add the peppers and onions to a large bowl.
Wash and peel the potatoes, then cut them into thin slices. You may choose to leave the skin on for extra fiber.
Place the potatoes in the bowl, and add the olive oil, sea salt, pepper, and garlic powder. Mix all the ingredients together.
Place the potato, pepper, and onion mixture into a 9″x13″ glass pan and roast for 40 minutes, flipping the potatoes halfway through.
If you like your potatoes extra crispy, broil them on the lowest setting for 5-10 minutes. If you are using butter or ghee, you can broil at a higher setting. Allow your paleo oven roasted potatoes with peppers and onions to cool a couple minutes, and try not to eat the whole pan at once so you can eat the leftovers for breakfast (preferably with an egg on top).