This delicious roasted potato dish is the perfect accompaniment for any barbecue. Serve with grilled white fish, a juicy steak, or even a crispy-skinned roast chicken.
Ingredients
- 8 shallots, unpeeled
- 800g small waxy potatoes, such as Charlotte
- 2 red peppers, halved, deseeded and cut into wedges
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil
- 2 sprigs fresh oregano or fresh thyme,
- leaves picked
Method
- Preheat the oven to 220°C/fan200°C/gas 7.
- Put the unpeeled shallots in a bowl, pour over a kettle of boiling water and set aside for 3 minutes. Drain, cool slightly under cold running water then peel. Put in a roasting tin.
- Put the potatoes in a pan of boiling, salted water and bring to the boil. Simmer for 5 minutes then drain well. Add to the roasting tin, along with the peppers and unpeeled garlic cloves. Drizzle with the olive oil and season. Mix everything together. Roast for 30-35 minutes, stirring halfway through cooking, or until the potatoes and peppers are golden and roasted. Scatter over the oregano or thyme leaves and serve immediately.
Nutritional info
Per serving: 152kcals, 4.2g fat (0.6g saturated),
3.7g protein, 26.5g carbs, 3.3g sugar, 0.5g salt