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