What a simple way to cook potatoes and peppers! As the pepper chunks cook down their sweet caramelly juices mix with butter and form a delicious sticky goo.
700g (1½ lb) potatoes 1 large yellow pepper (bell pepper / capsicum) Flaky sea salt Freshly ground black pepper 1½ Tbsp olive oil 1 Tbsp butter
1 Cut potatoes into chunks. Halve pepper, remove core and seeds and cut into large chunks. Put potatoes and pepper chunks in a shallow roasting tin lined with baking (parchment) paper if preferred. Season with salt and pepper and drizzle with oil. Toss vegetables until coated with oil and seasonings. Tuck peppers under potatoes as much as possible to prevent early scorching. Dot with butter.
2 Roast for about 1 hour, stirring 3-4 times during cooking. Once they’re tender and golden, they’re ready!
You can use new potatoes for this dish but I prefer mid-season or floury ones, especially if they have a fudgy texture, as they more easily absorb the sweet pepper juices. To peel, or not to peel? It’s your choice. Tucking the pepper chunks under the potatoes stops them from charring early on and encourages them to release their juice.
If you have lined the dish with paper, use the paper to move the vegetables around to coat them in oil and seasonings, otherwise, use a large spoon; if you use your hands, the oil and seasonings will stick to your hands not the vegetables.