Name: Spicy potato, red onion and capsicum bake
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 kilogram oval-shaped potatoes, such as désirée or agria; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 2 clove garlic, crushed; finely grated zest of 1 lemon; 3 tablespoon extra virgin olive oil; 1/2 teaspoon salt; 2 large red capsicums, halved, cored, deseeded and flesh cut into large chunks; 1 large red onion, cut in half through the root then into fat wedges

Spicy potato, red onion and capsicum bake

Forget the breakfast club, have a sleep-in then get the crew together forJulie Biuso’s delicious vegetable-based brunch dish

Ingredients

1 kilogram oval-shaped potatoes, such as désirée or agria

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

2 clove garlic, crushed

finely grated zest of 1 lemon

3 tablespoon extra virgin olive oil

1/2 teaspoon salt

2 large red capsicums, halved, cored, deseeded and flesh cut into large chunks

1 large red onion, cut in half through the root then into fat wedges

Method

1.Preheat the oven to 180°C fan-forced. Peel potatoes and cut each into 3-4 long, thick slices. Transfer slices to a saucepan, cover with cold water, add a few pinches of salt and bring to a gentle bubble. Cook gently for 5 minutes then drain.

2.Mix paprika, cumin, garlic, lemon zest, oil and salt together in a large bowl. Add drained potatoes while they are hot and toss carefully. Add red capsicum and onion and gently toss once more.

3.Transfer to a shallow roasting tin lined with baking paper, scraping in all the oily flavourings and spreading vegetables so they are mostly in a single layer.

4.Bake for 20 minutes, remove from oven and turn vegetables with tongs to encourage even browning. Cook for a further 25-30 minutes until golden. Serve hot.

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Ingredients

Method

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