This is a meal in itself, perhaps add a salad to balance it all, or baked tomatoes. It’s also great alongside barbecued chicken or pork.
2 red and 2 yellow peppers (bell peppers / capsicums) 1 kg (2lb 2 oz) floury potatoes Flaky sea salt to taste Freshly ground black pepper to taste 3 Tbsp extra virgin olive oil 2 semi-dry chorizo sausages Sprig or two of rosemary, optional
1 Preheat oven to 200°C (400°F). Halve peppers, remove cores and seeds and cut each half into three pieces. Peel potatoes and cut into fat fingers. Put peppers and potatoes in a large shallow roasting tin lined with baking (parchment) paper. Season with salt and pepper and drizzle with oil. Lift the edges of the paper to gently toss everything together, then gently shake the tin so the vegetables are in one layer again.
2 Cook vegetables for 30 minutes, then remove tray from oven and turn everything over. Check the peppers; they will cook more quickly than the potatoes, so when they are lightly charred, remove them to a side plate. In my oven that takes around 40 minutes. Add the chorizo when you remove the peppers and cook for 15-20 minutes more, until chorizo and potatoes are browned; keep an eye on the chorizo as some types colour more quickly than others (transfer it to the side plate with the peppers if it is browned but you want the potatoes to take on more colour). Add a little rosemary for the last 5 minutes if you like.
3 When the potatoes are done to your liking, return the peppers (and chorizo if you removed it earlier) to the tray of potatoes and gently toss everything together. Serve hot or while still warm.