Crispy potatoes with capsicum

Name: Crispy potatoes with capsicum
Cook time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 8 small waxy potatoes, peeled and quartered; 4 small red capsicums, cut in 2cm strips; 6 sprigs fresh rosemary; 1 tbsp dried oregano; 6 garlic cloves, skin on; 150ml extra virgin olive oil; sea salt and freshly ground pepper; 3 tbsp flat-leaf parsley, chopped

Neil Perry

June 27, 2016

Crispy potatoes with capsicum makes a great side to barbecued chicken.William Meppem

easyTime:30 mins - 1 hourServes:8

Every great feast needs a perfect side of potatoes. This flavour-packed roast dish fits the bill.

Ingredients

8 small waxy potatoes, peeled and quartered
4 small red capsicums, cut in 2cm strips
6 sprigs fresh rosemary
1 tbsp dried oregano
6 garlic cloves, skin on
150ml extra virgin olive oil
sea salt and freshly ground pepper
3 tbsp flat-leaf parsley, chopped

Method

Preheat oven to 180°C. Place all the ingredients except the parsley in a roasting tray, and mix well. Cook for about 40 minutes until potatoes are golden.
Place potato mix into a serving bowl, stir through parsley and serve.
Photography by William Meppem. Styling by Nick Banbury. Food preparation by Dominic Smith.