Roasted potato and pepper
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
Method
- 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.