These Country Potatoes are easy to make, packed with flavor, and will satisfy even the hungriest of appetites.
Perfect for any occasion, from lazy weekend brunches to simple weeknight dinners, these oven-baked, crispy, golden-brown potatoes are sure to be a hit with everyone at the table.
So, if you're looking for a quick and easy side dish that will impress, look no further than these delicious country potatoes.
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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.
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
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.
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.
If you make these Country Potatoes, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
- 4 potatoes chopped ½inch cubes (See note 1)
- 1 red bell pepper finely chopped
- 3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 small onion finely chopped
- 1 tablespoon chopped fresh herbs (see note 2)
- Preheat oven to 450ºF/230ºC.
- Place the chopped potatoes and bell pepper in a large bowl and drizzle with the olive oil. Toss together with your hands to coat everything.4 potatoes1 red bell pepper3 tablespoon olive oil
- Sprinkle over the salt, pepper, and garlic powder and toss again.1 teaspoon salt½ teaspoon black pepper¼ teaspoon garlic powder
- Spread in a single layer on a sheet pan or large roasting dish, and cook for 15 minutes.
- Remove from the oven and sprinkle over the finely chopped onion. Use a metal spatula to toss everything together and return to the oven.1 small onion
- Bake for a further 30 minutes until crispy and golden.
- Serve sprinkled with fresh herbs.1 tablespoon chopped fresh herbs
- Go for Russet, Maris Piper, King Edwards, or Sebago. The recipe uses 4 medium potatoes roughly the size of your palm. (See photo in bulk of post)
- This is for garnish but also a pop of color. You can use parsley, chives, thyme, oregano, or dill.
Nutrition is per serving