Crispy potatoes with capsicum

Neil Perry
Crispy potatoes with capsicum makes a great side to barbecued chicken.
Crispy potatoes with capsicum makes a great side to barbecued chicken. Photo: William Meppem
Difficulty
Easy
Dietary
Dairy-free

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

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

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.