1 kg potatoes, peeled, cut into 2cm chunks or 566.99 g
potatoes, cut into 3/4 inch chunks
red bell peppers, cut in 2cm pieces
( 3/4 inch)
garlic cloves, peeled
20 g coriander, chopped coarsely or 18.99 g
ras el hanout spice mix
flaked sea salt
crushed dried red chilies
lemon, juice and zest of
- Plunge the potatoes in a pan of boiling water for five minutes. Drain and leave to cool.
- Mix the oil, salt and ras el hanout in a large bowl. Toss the potatoes in the mixture and tip it all out into a baking dish or tray. Stick this in the oven at 220C for 15 minutes.
- Remove from the oven and add the peppers, garlic and chilli flakes. Mix it up a bit and return to the oven for 25-30 minutes, until the potatoes are nicely browned and the peppers are starting to blacken around the edges.
- Finally, tip everything back into the bowl you used for the oil. Add the coriander, lemon juice and zest, stir it all through and serve it warm as a side dish, a starter, an alternative to falafels, a bowl of finger food to share during the football….