Potatoes roasted with friggitelli peppers and garlic
serves
6
"A great accompaniment to winemaker’s chicken, or any chicken for that matter. Friggitelli are small, sweet peppers. They add a great depth of flavour to the roasted potatoes, however, padron peppers are a good alternative." - Annie Conley
Ingredients (4)
- 1kg desiree potatoes, peeled, sliced into 1cm-thick slices
- 1/4 cup (60ml) extra virgin olive oil
- 20 friggitelli peppers (see note)
- 6 garlic cloves, skin on
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 220°C/200°C fan-forced. Place a large roasting pan in the oven to preheat for at least 5 minutes before you add the potatoes.
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2.Place potatoes in a large bowl with the oil, season to taste and toss well to combine. Add potatoes to hot pan, drizzling over the oil from the bowl (reserve bowl). Arrange potatoes in a single layer and roast for 35 minutes, or until lightly golden.
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3.Meanwhile, place the peppers and garlic in reserved bowl, season to taste and toss to coat.
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4.Once potatoes are lightly golden, flip potatoes and scatter over peppers and garlic. Roast for a further 20 minutes, or until peppers are blistered and potatoes are golden and cooked through.
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5.To serve, arrange potatoes and peppers on a large serving platter and squeeze garlic from skins over the top.
Recipe Notes
Friggitelli peppers are small green Italian peppers that are sweet and with very little heat. They’re available from specialty greengrocers. Substitute with either shishito or padron peppers.
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