Crispy potatoes with roasted capsicum

Crispy potatoes with roasted capsicum

By
From
Margaret Fulton Favourites
Serves
4
Photographer
Tanya Zouev and Armelle Habib

There is something irresistible about the smell of fried potatoes. This dish not only looks and tastes great, but has the added bonus of being good for you.

Ingredients

Quantity Ingredient
2 red capsicums
750g small red potatoes, such as desiree
1/4 cup olive oil
1/4 cup black olives, pitted
leaves from a few sprigs of rosemary
sea salt and freshly ground black pepper

Method

  1. Place the capsicums on an oiled baking tray and grill under a high heat until blistered and blackened, turning frequently. Cool in a paper bag then scrape off the blackened skin and rinse. Cut into thick strips and set aside. Peel the potatoes and cut lengthwise into quarters. Rinse and dry thoroughly with paper towels.
  2. In a large heavy-based frying pan, heat the oil over a medium–high heat until hot. Add the potatoes in a single layer. Reduce the heat to medium and brown the potatoes thoroughly on one side before turning. Fry the potatoes for about 15 minutes, until they are golden brown and crisp on all sides, and tender when pierced with a fork.
  3. Add the capsicum strips, olives and rosemary to the pan and cook for a few minutes until heated through. Transfer to a warm serving bowl and season to taste with salt and a good grinding of pepper.
Tags:
Margaret
Fulton
Favourites
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