Potato SidesLatin AmericanEasy

Papas de Tres Colores

Name: Papas de Tres Colores
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
Cuisine: Latin American
Ingredients: 2 lbs (900 g) red potatoes, cut into 1-inch cubes; 1 whole (250 g) large red bell pepper, seeded and cut into 1-inch pieces; 1 whole (250 g) large yellow bell pepper, seeded and cut into 1-inch pieces; 1 whole (250 g) large green bell pepper, seeded and cut into 1-inch pieces; 4 cloves (20 g) garlic cloves, minced; 4 tablespoons (60 ml) extra-virgin olive oil; kosher salt; freshly ground black pepper; ½ teaspoon (2½ g) ground cumin (optional); ⅓ cup (10 g) fresh cilantro, leaves and tender stems, chopped

From the MyKitchenBank Kitchen

A vibrant Latin American roasted potato and bell pepper side dish that celebrates the colors of red, yellow, and green. Potatoes and sweet peppers are tossed with garlic, olive oil, and warm cumin, then roasted until caramelized and tender at the edges. Fresh cilantro stirred in at the end adds brightness and authentic flavor. This versatile, naturally vegetarian dish pairs beautifully with grilled meats, rice, beans, or any main course.

Prep: 15 min
Cook: 40 min
Total: 55 min
Makes: Serves 5 as a side dish (about 1 cup per serving)

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Steps

Before you start

Preheat your oven to 425°F (220°C) before you start prepping
Wash and thoroughly dry all vegetables
Use a 9×13-inch (23×33 cm) roasting pan or slightly larger

1
Preheat oven and prep vegetablesOven 425°F / 220°C
- Position the oven rack to the middle and preheat the oven to 425°F (220°C).
- While the oven heats, wash and thoroughly dry the potatoes and peppers.
- Cut the red potatoes into 1-inch cubes (no need to peel—the red skin stays colorful).
- Cut each bell pepper in half lengthwise, remove the seeds and white membranes, then cut into 1-inch pieces.
- Mince the 4 garlic cloves finely.
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Ready when: All vegetables are cut into roughly uniform 1-inch pieces
Tip: Keep vegetable pieces as similar in size as possible so they cook evenly. Keeping the red potato skin on adds color, nutrients, and texture to the dish.
2
Season potatoes and spread in pan
- Transfer the cut potatoes to the 9×13-inch roasting pan.
- Drizzle with 4 tablespoons (60 ml) of olive oil.
- Sprinkle generously with kosher salt, a few grinds of black pepper, and the ground cumin if using (it is optional but adds depth).
- Toss everything together with a wooden spoon until the potatoes are evenly coated with oil and seasonings.
- Spread them in a single, relatively even layer.
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Ready when: Potatoes are evenly coated with oil and spread in a single layer
Tip: Don't overcrowd the pan. The potatoes need air circulation to develop crispy, caramelized edges. If your pan is crowded, use two pans or a larger roasting pan.
3
Initial roast of potatoesOven 425°F / 220°C
- Place the roasting pan in the preheated 425°F (220°C) oven.
- Roast for 20 minutes without stirring.
- This allows one side of the potatoes to rest on the hot pan and develop deep golden-brown, crispy edges.
- You should see browning beginning to form on the visible edges.
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Ready when: Potato edges are golden brown and crispy, visible sides show caramelization beginning
Tip: Resist the urge to stir during this phase. Letting the potatoes sit undisturbed allows them to develop flavorful caramelized surfaces.
4
Add peppers and garlic
- Carefully remove the roasting pan from the oven.
- Using a wooden spoon or spatula, add the cut red, yellow, and green bell peppers and the minced garlic directly to the pan.
- Toss everything together until the peppers and garlic are evenly distributed throughout, about 30 seconds.
- Return the pan to the oven immediately.
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Ready when: Peppers and garlic are evenly distributed among the potatoes
Tip: Adding garlic halfway through prevents it from burning. The garlic will toast gently during the final roast and become sweet and mellow rather than harsh.
5
Complete the roastOven 425°F / 220°C
- Return the pan to the 425°F (220°C) oven and roast for 15 to 20 minutes more.
- The potatoes should now be fork-tender when pierced (they should break apart easily with a fork), and the peppers should be soft with lightly browned, slightly caramelized edges.
- The garlic should be fragrant and golden.
- Vegetables should look caramelized and appetizing, not pale or burnt.
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Ready when: Potatoes are fork-tender, peppers are soft with lightly browned edges, garlic is fragrant and golden
Tip: Total roasting time is 35–40 minutes. If you pierce a potato and it still feels firm in the center, give it another 5 minutes. Better to be tender and creamy inside than undercooked.
6
Finish with cilantro and serve
- Remove the roasting pan from the oven.
- Stir in the 1/3 cup (10 g) of chopped fresh cilantro, distributing it throughout the vegetables.
- Taste the mixture and adjust the seasoning with a pinch more salt and pepper if needed.
- Transfer to a serving dish and serve warm.
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Ready when: Cilantro is evenly distributed throughout and bright green
Tip: Add cilantro just before serving to keep its bright color and fresh flavor. Stirring it into the warm vegetables is fine and blends the flavors beautifully, but don't let it sit in the hot pan too long or it will darken and lose its vibrancy.

Good to know

Tips

Cut all vegetables—potatoes and peppers—into roughly 1-inch pieces so they cook at the same rate and finish tender at the same time.
The two-phase roasting method (potatoes first, then peppers added halfway) is key: it lets the potatoes develop caramelized edges before the more delicate peppers join them.
This dish shines alongside grilled chicken, steak, fish, or roasted pork. It's also a complete, satisfying vegetarian side with rice and beans.
For a spicier version, add 1/4 teaspoon of red pepper flakes or a small pinch of cayenne pepper when you season the potatoes in Step 2.

Make ahead

You can prepare all the vegetables up to 2 hours ahead. Chop the potatoes and peppers, mince the garlic, and store them separately in airtight containers in the refrigerator. When ready to cook, proceed from Step 2. The finished dish is best served warm but can be made up to 4 hours ahead and left at room temperature; reheat gently before serving if preferred.

Storage & reheating

Room temperature: up to 2 hours | Refrigerator: up to 4 days in an airtight container | Freezer: up to 3 months in a freezer-safe container (vegetables soften further upon thawing; best reheated and eaten rather than served cold). To reheat: Warm covered in a 350°F (175°C) oven for 10–15 minutes, or microwave in a microwave-safe container for 2–3 minutes until hot.

Substitutions

red potatoes → Yukon Gold potatoes. Yukon Golds are naturally buttery and creamy. They work beautifully here, though they may cook slightly faster; check for fork-tenderness after 30 minutes total roasting time.
red potatoes → Waxy potatoes such as fingerling or new potatoes. These hold their shape exceptionally well when roasted. Cut larger fingerlings into 1-inch pieces to match the other vegetables.
fresh cilantro, leaves and tender stems → Fresh parsley (Italian or curly). Parsley is milder but provides a fresh, clean finish. Use the same amount (about 1/3 cup chopped).
ground cumin → Smoked paprika. Adds a gentle smoky, slightly sweet flavor in place of cumin's earthy warmth. Use 1/2 teaspoon and taste to adjust.