Country Potatoes

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Potatoes: Go for Russet, Maris Piper, King Edwards, or Sebago. They are starchy potatoes that will give you a crispy outside and fluffy inside. The recipe uses 4 medium potatoes roughly the size of your palm. (See photo below)
Bell Pepper: I like the pop of red, but you can use green, orange, or yellow peppers.
Onion: Use whatever onions you have on hand-Brown, yellow, white, or red onions work.
Fresh herbs: This is for garnish but also a pop of color. You can use parsley, chives, thyme, oregano, or dill.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• There is no need to peel the potatoes. The skin adds flavor and texture to the dish.
• Cut the potatoes into small ½ inch cubes so they cook within the time and get crispy and still fluffy inside.
• Dice the bell pepper and onions finely so they disperse evenly through the potatoes.
• Toss everything together well before putting it into your roasting dish; this helps the potatoes crisp evenly.
• Don't add the onions at the very beginning of the cook; they tend to burn. I like to add them after 15 minutes when I first turn the potatoes.

Why You'll Love These Country Potatoes

• They are versatile; you can use them as a breakfast potato, as a side with a lunchtime sandwich, or as a side with dinner.
• Kids love them!
• They cook in the oven, making it easy to set and forget.
• You can switch them up easily depending on your meal.
• Potatoes are cheap, so they make a great economical side dish, especially if you are feeding a crowd.

Recipe Adaptions

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Use a mixture of regular potatoes and sweet potatoes. 
• Add extra veg like chopped celery, zucchini, mushrooms, or pumpkin. Or throw some peas or sweetcorn kernels in at the end of cooking.
• Switch up the spices. Add some smoked paprika, ground cumin, ground coriander, dried Italian herbs, dried chives, red pepper flakes or a seasoning blend like peri peri, old bay, garlic pepper, cajun, or dill seasoning.

Serving Suggestions

Breakfast: Serve these country potatoes with a fried or poached egg and some breakfast sausage or bacon for a hearty weekend breakfast.

Lunch: Add them next to a sandwich or with some cold cuts and a dollop of sour cream for an easy mid-day meal.

Dinner: The world is your oyster; these crispy, fluffy, delectable potatoes go with almost anything. Try them with garlic butter chicken, creamy mushroom chicken, seared steak, or lamb porterhouse steaks.

For more potatoes recipes try:

• Furikake Fries
• Peri Peri Fries
• Slow Roasted Greek Lemon Potatoes
• Brabant Potatoes
• Homemade Potato Tots
• Cajun Potatoes