Crisp Baked Potatoes with Red Capsicum
Photography by Vanessa Wu.
Enjoy your favourite crispy potatoes with some added flavour from onion and capsicum. A tasty additional to any fish or meat meal.
Serves: 4-6
INGREDIENTS
800 grams medium-sized floury potatoes, such as Agria
olive oil
1 red capsicum, sliced
1 red onion, sliced
2 cloves garlic, crushed
1 tablespoon each finely chopped rosemary and sage
½ teaspoon chilli flakes
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Scrub the potatoes and prick all over with a fork. Tip a little olive oil into the palm of your hand and rub over the skin of each potato. Place on a baking tray and roast for 1 hour or until cooked.
Using a fork, pull the potatoes into large, irregular chunks. Cutting the potatoes will give smooth edges whereas pulling them apart gives rough edges for maximum crispiness. Place in a shallow baking dish and combine with the remaining ingredients. Drizzle everything generously with olive oil, season and toss together. Roast until the onions are tender and the potatoes are crisp and golden, turning the vegetables occasionally. Transfer to a bowl for serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.