Name: Roasted potato and pepper
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 large organic potatoes; 1 bell pepper (red or orange); 1 red onion; 1 tbps chopped rosemary or thyme leaves; 3 cloves of garlic (unpeeled); 1 chilli pepper (optional); 2 Tbsp olive oil; Salt and pepper

Roasted potato and pepper

15 Oct 2017

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

Sometimes I just want to jazz up my roasted potatoes so I add some herbs, other veggies and spices. This roasted potato and pepper is an ideal side dish when you make a roast dinner. Choose rosemary if your main is lamb or pork, and thyme if it’s chicken or beef. I like putting an opened chilli pepper in the pan, as it adds a kick to the potatoes but it’s a matter of taste, not essential.

Ingredients

2 large organic potatoes
1 bell pepper (red or orange)
1 red onion
1 tbps chopped rosemary or thyme leaves
3 cloves of garlic (unpeeled)
1 chilli pepper (optional)
2 Tbsp olive oil
Salt and pepper

Instructions

Cut the potatoes and peppers into 3 cm pieces. Scatter them into a large baking tray.
Cut the onion into wedges. Add these to the pan.
Lightly smash the garlic cloves - put these between the veggies. Cut a slit into the chilli, add to the pan.
Dust with your chosen chopped herb, season with salt and pepper, then drizzle with oil.
Coat everything well, then roast in a medium hot oven for 30-35 minutes until golden.
When the roasted vegetables are ready, pop the garlic cloves out of their skin and rub the flesh into the vegetables.
Serve warm.