Potato & Pepper Bake
photo by Nigella Lawson
- Ready In:
- 1hr 30mins
- Ingredients:
- 3
- Serves:
-
8-10
ingredients
- waxy maincrop potato, such as Cyprus
- chargrilled peppers in oil
- 2 tablespoons coriander seeds
directions
- Preheat the oven to 220°C/gas mark 7 (392°F).
- Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.
- Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.
- Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.
- MAKE AHEAD NOTE: Peel and slice potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using.
- STORE NOTE: Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Reheat on a baking sheet in a 200°C/gas mark 6 oven for about 20 minutes (timing will depend on quantity).
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RECIPE SUBMITTED BY
Nigella Lawson
United States
Author of best-selling cookbooks and host of a beloved television series, Nigella is a household name in the kitchen. Her new series, Simply Nigella, is all about creating recipes that make you feel better and more alive.