Recipe Of The Week: Red Pepper and Onion Potatoes

This is a really quick side I made up the other night when we wanted something different than the same old potatoes.  It was fairly quick to make and ended up tasting great too!

You can customize this recipe any way you would like.  Adding in some meat or additional veggies may even make it hearty enough as an entree.  However, any modifications can affect the nutritional information.

To get started, you’ll need a large stock pot (think something you would normally boil pasta in).  You’ll also need a cutting board and a sharp knife to do some chopping for the veggies and the potatoes.   It will also help if you have a small grater for the lemon zest, but you could also use (very carefully!) a knife.


  • 4 – Small (about 5 oz) Yellow Skinned Potatoes
  • 1 – Red Pepper
  • 1- Red Onion
  • 4 – Tbsp Extra Virgin Olive Oil
  • 1 – Tsp Salt
  • 1- Tbsp Black Ground Pepper
  • 1 – Tbsp Lemon Zest
  • 1- Tbsp Thyme
  • Preparation

    1. Begin by placing your Extra Virgin Olive Oil in your stock pot over medium heat
    2. Wash your potatoes, pepper, and onion
    3. Dice the potatoes (leave the skin on) in to small cubes, about 1 inch
    4. Dice the Onions
    5. Dice the Red Pepper
    6. Place potatoes, onion, and red pepper in pot once oil become warmed
    7. Add salt, pepper, thyme, and lemon zest, mix well
    8. Heat throughout until potatoes are tender – approximately 30 minutes

    Here is the nutritional information and Weight Watchers Points Plus info:

    Nutritional Information
    Servings 8Serving Size 1/2 Cup
    CaloriesTotal Fat
    1537 g
    Points PlusFiber
    4 PP4 g
    21 g2.5 g
    by Savings Lifestyle: Amber on June 30, 2011

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