Ingredients
Vegetables
- 3-5 large baking russet potatoes (1-1/2 to 2 lbs), cut into 1/2-inch cubes
- 1 large green bell pepper, cut into 1/2-inch pieces
- 1 large red bell pepper, cut into 1/2-inch pieces
- 1 large red or yellow onion, cut into 1/2-inch cubes
- 1 large jalapeno, stem and seeds discarded, diced
Seasonings & Oil
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, peeled and diced
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Cheese & Garnish
- 1/2 cup Jack cheese
- 1/2 cup sharp cheddar cheese
- Cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F to prepare for roasting the potatoes and vegetables evenly.
- Make Garlic Olive Oil: Blend the olive oil and diced garlic in a blender or use a stick blender until the garlic is mostly dissolved in the oil, leaving small flecks for flavor.
- Prepare Peppers and Onion: Transfer the cut bell peppers, onion, and jalapeno to a bowl. Drizzle 1 tablespoon of the garlic olive oil over them, toss to coat, and set aside.
- Season Potatoes: Spread the cubed potatoes on a baking sheet. Drizzle the remaining garlic olive oil over them, sprinkle with onion powder, paprika, chili powder, salt, and black pepper. Toss with your hands until evenly coated and arrange in a single layer with some space between pieces.
- Initial Baking: Bake the potatoes in the preheated oven for 20 minutes to start roasting them until they begin to turn golden.
- Add Vegetables: Remove the baking sheet and flip the potatoes using a spatula to promote even browning. Pour the prepared bell peppers, onion, and jalapeno over the potatoes and gently toss together. The ingredients can overlap now.
- Continue Roasting: Return the baking sheet to the oven and roast for another 15-20 minutes until the vegetables are lightly roasted and the potatoes are golden brown.
- Add Cheese: Sprinkle the Jack and sharp cheddar cheese evenly over the roasted potato and vegetable mixture. Return to the oven for 3-5 minutes, or until the cheese melts beautifully.
- Serve: Garnish with fresh cilantro if desired and serve immediately while warm and cheesy.
Notes
- Use baking russet potatoes for the best texture—they hold up well during roasting and get crispy.
- Adjust the seasoning chili powder and jalapeno quantity to control the heat level according to your preference.
- Toss the potatoes carefully to ensure even coating and roasting; spreading them out prevents steaming and sogginess.
- For a dairy-free version, omit the cheese or substitute with vegan cheese alternatives.
- Leftovers can be refrigerated and reheated in the oven to regain crispness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
