Potato and Pepper Bake

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

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