
Easy! Tasty! Filling! Good for you!
Ingredients
—1kg (2.2 lb) mid-season or floury potatoes, such as Desiree or agria ½ tsp smoked paprika ½ tsp ground cumin 2 cloves garlic, peeled and crushed Finely grated zest 1 lemon 3 Tbsp extra virgin olive oil Salt Freshly ground black pepper 2 large red peppers (bell peppers / capsicums), halved, cores and seeds removed and flesh cut into large chunks 1 large red onion, peeled, cut in half through the root then into fat wedges
Method
—1 Preheat oven to 190°C (375°F). Peel potatoes and cut each into 3-4 long thick slices. Transfer to a saucepan, cover with cold water, add a few pinches of salt and bring to a gentle bubble. Cook gently for 5 minutes. Drain.
2 Mix paprika, cumin, garlic, lemon zest, oil, ½ tsp salt and black pepper to taste together in a large bowl. Add drained potatoes while they are hot and toss carefully. Add red pepper and onion and gently toss once more.
3 Transfer to a shallow roasting tin lined with baking (parchment) paper, scraping in all the oily flavourings and spreading vegetables so they are mostly in a single layer.
4 Bake for 20 minutes, remove from oven and turn vegetables with tongs to encourage even browning. Cook for a further 25-30 minutes until golden. Serve hot.
I’m going to make the Spicy Potato, red oinion pepper bake tonight to go with my chicken drums.
Thanks for the inspo Julie.
Good on you Karen. It’ll make a great combo.
Sooo delicious – with chicken to celebrate Level 2 !! B
Yep, good enough on its own just with salad.Glad you like it Barbara.