Roasted Potatoes, Peppers and Shallots Recipe

Ingredients

• waxy potatoes - 650g

• shallots - 14, peeled

• sweet yellow peppers - 3

• ground black pepper and salt

• sprigs of fresh rosemary - 2

• olive oil

Method

• Preheat the oven to 200˚C. Wash the potatoes and blanch them in boiling water for 8 minutes. Drain and cool.

• Skin and halve the potatoes lengthways. Cut each sweet pepper lengthways into 12 strips, discarding the seeds and pith.

• Oil a shallow ovenproof dish with the olive oil, arrange the potatoes and peppers in alternating row and stud with the shallots.

• Cut the rosemary sprigs and tuck them among the vegetables. Season with olive oil, pepper and salt.

• Bake them in oven for 40-45 minutes until all vegetables are tender. Serves 6.

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