Perfectly roasted potatoes, completely oil-free. Using the natural juices from roasted peppers creates the perfect crunchy outer and soft centre of these delicious roasted potatoes.
1.5kg fingerling potatoes, cut in half length-wise
2 large bell peppers
250ml Low-sodium vegetable stock
1-2 sprigs fresh rosemary, roughly chopped
1. Preheat the oven to 220°C, on the grill setting if available.
2. Bring a large pot of water to boil. Add the potatoes and cook till just tender when pierced with a fork, around 8-10minutes.
3. Drain the potatoes and place in a bowl. Mix through the rosemary and some of the stock.
4. Place the potatoes and bell peppers on a parchment-lined baking tray and put in the oven to roast. Make sure to add a tablespoon or so of vegetable stock every 10 minutes, and to turn the peppers and potatoes so they cook evenly.
5. Remove the peppers from the oven when the skin is well roasted and the pepper collapses when touched, around 30 minutes. Then, when cool enough to handle, peel and deseed the peppers, and slice up.
6. Roast the potatoes for a total of around 45 minutes.
7. Season and serve! This is great accompanied by freshly cut avocado and drizzled with lemon juice.
“Potato is one of the most important sources of antioxidants in the human diet. As such, it supports the antioxidant defence network in our bodies that reduces cellular and tissue toxicities that result from free radical-induced protein, lipid, carbohydrate, and DNA damage. In this way, potato antioxidants may reduce the risk for cancers, cardiovascular diseases, diabetes, and even radiation damage.” 1
1. Lovat C, Nassar AM, Kubow S, Li XQ, Donnelly DK. Metabolic Biosynthesis of Potato Antioxidants and Implications for Human Health. Crit Rev Food Sci Nutr. 2015 Feb 12:0.