Easy! Tasty! Filling! Good for you!
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
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.