Roast Potatoes with Sweet Peppers

These potatoes are excellent served with white fish or on the side with some herby chicken. They are also surprisingly delicious re-fried the next day and served on toast (or not) with a fried egg...


  • Potatoes
  • Red Peppers
  • Onions
  • Olive Oil
  • Balsamic Vinegar
  • Salt

Pre heat the oven to 200˚c

Scrub the Potatoes and chop them into two or four depending on how big the spuds are, and how big you want your finished ones… leave the skin on as is much healthier

Put the Potatoes into a large roasting tin; drizzle with a little Olive Oil and add a pinch of Salt… stir so all the Potatoes are covered

Roast them for 30 to 40 minutes or until crunchy on the outside and cooked on the inside… shake them a few times in the roasting dish during cooking

While the Potatoes are roasting, prepare the sweet Onions and Peppers

Peel and finely slice an onion; wash and finely slice a Red Pepper or two

Heat a frying pan with a little Oil and add the sliced Onions.  Cook for a few minutes before adding the Peppers.  Cook over a medium to high flame until the veg are soft and sweet, and a little charred around the edges.  Just before you remove them from the heat, add a teaspoon or two of Balsamic Vinegar.  Cook for a few minutes before taking off the heat and spooning the mixture into a bowl to cool

To serve the cooked Potatoes in a dish with the Sweet Onion and Pepper mix spooned over the top… is good with some 0% Fat Greek Yoghurt and a crunchy green salad.

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