1
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes and sweet potato into ½-inch pieces. Core and dice bell pepper into ½-inch pieces.
In a large bowl, whisk together half the Vidalia onion paste, 3 TBSP oil (6 TBSP for 4 servings), salt, and pepper. Add potatoes, sweet potato, and bell pepper to bowl; toss until well coated.
Transfer potato mixture to a baking sheet in an even layer. Roast on top rack until browned and tender, 20-25 minutes.