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.

Print Recipe

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 35

Servings: 2 people

Cuisine: British

Calories: 1234

Ingredients Method

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

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.