Ingredients
- 2kg potatoes
- 2 peppers
- 2 tbsp coriander seeds
Prep time: 30 minutes
Cooking time: 45 minutes
Serves 8 -10
Method
- Preheat the oven to 220C/200C Fan/Gas 7.
- Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.
- Add chopped peppers and 2 tsp oil to dish. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.
- Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.
