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Crispy potatoes with capsicum

Neil Perry
Neil Perry

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

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

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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

  1. 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.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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