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Roasted Potatoes, Peppers and Shallots |
Yield:4
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INGREDIENTS: |
| 1 1/4 lb |
waxy potatoes |
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| 12 |
shallots |
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| 2 |
yellow (bell) peppers |
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| 2 |
rosemary sprigs |
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olive oil, for drizzling |
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crushed black peppercorns, to garnish |
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salt and ground black pepper, to taste |
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DIRECTIONS:
- Preheat the oven to 400`F. Par-boil the potatoes in their skins, then drain and leave to cool. Peel and cut in half. Peel the shallots, and cut each pepper lengthways into eight strips, discarding the seeds and pith.
- Oil a shallow ovenproof dish. Arrange the potatoes and peppers in alternating rows and stud with the shallots.
- Cut the rosemary sprigs into 2in lengths and tuck among the vegetables. Season, pour over the olive oil and roast, uncovered, for 30-40 minutes until all the vegetables are tender. Turn the vegetables occasionally to brown evenly.
- Serve hot or at room temperature, with crushed peppercorns.
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