These potatoes are roasted in the oil from jars of roasted red peppers. They are perfect for guest because they are equally good hot or at room temperature.
4 1/2 lbs. waxy potatoes, such as Yukon Gold
2 1/4 cup roughly chopped roasted red peppers in their oil
2 tbs. coriander seeds
Heat the oven to 425°F.
Peel the potatoes and cut into 1″ pieces, then tip them into a large, shallow roasting tin. Tip in the roasted red peppers with their juice and add the coriander seeds. Toss to combine and break up the peppers. Roast for 1 hour or until the potatoes are soft on the inside and golden on the outside. Season.
Using a slotted spoon (let the excess oil drip back into the tin) transfer to a serving bowl.
Serves 8 – 10
2 thoughts on “Potato and Pepper Bake”
Might these be cooked with the skins left on?
I’m sure they would be equally delicious!