Roasted potatoes, peppers and shallots recipe

Recipe for roasted potatoes, peppers and shallots in our easy vegetarian recipes collection.

Recipe ingredients

• 1 1/4 pounds waxy potatoes
• 2 sweet yellow peppers
• 12 shallots
• Olive oil
• 2 sprigs of fresh rosemary
• Salt and freshly ground black pepper

How to make roasted potatoes, peppers and shallots

• Preheat the oven to 400 degrees F.
• Wash the potatoes and blanch for 5 minutes in boiling water. Drain.
• Peel the shallots and break thern apart, allowing them to cool.
• When the potatoes are cool enough to handle, skin them and halve lengthways.
• Cut each sweet yellow pepper lengthways into 8 strips, discarding the seeds and pitch.
• Oil a shallow ovenproof dish thoroughly with olive oil.
• Arrange the potatoes and 5 peppers in alternating rows and stud with the shallots.
• Cut the rosemary sprigs into 2 inch lengths and tuck among the vegetables.
• Season the dish generously with olive oil, salt and pepper and bake in the oven, uncovered, for 30 to 40 minutes, until all the vegetables are tender.
• This popular dish from North America’s deep south is often served in elegant New Orleans restaurants fall into their natural segments.

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