The inspiration here was vaguely Spanish – patatas bravas and all that – though peperonata is actually Italian, of course. Either way, it’s rather good.
1.5kg potatoes, peeled and cut into 2cm cubes
150ml olive oil, plus 2 tbsp for frying
1 red onion, thinly sliced
4 romano peppers, deseeded and cut into 1cm-thick slices
3 garlic cloves, thinly sliced
2 thyme sprigs, leaves picked
2 tbsp red wine vinegar
1 tsp sweet smoked paprika, plus extra for dusting
garlic mayonnaise (or aioli), to serve
small handful flat leaf parsley, roughly chopped
1. Preheat the oven to 200 ̊C, gas mark 6. Cook the potatoes in salted, boiling water for 5 minutes, drain well and shake; leave to steam dry. Pour 150ml olive oil into a roasting tin (to cover the base) and put in the oven for 5 minutes. Add the potatoes, season well with salt and toss in the hot oil. Roast for 45-60 minutes, turning occasionally, until crisp; remove and season.
2. Meanwhile, heat the remaining 2 tbsp oil in a frying pan, add the onion and a pinch of salt. Cook over a gentle heat for 10 minutes, until soft, then stir in the peppers, garlic and thyme. Cover and cook gently for 25-30 minutes, stirring often, until the peppers are totally soft. Mix in the vinegar and paprika; set aside.
3. Toss the peppers through the potatoes and pile into shallow bowls or a large serving dish. Top with garlic mayonnaise (or aioli), dust with smoked paprika and sprinkle over the parsley.
- Preparation time: 20 minutes
- Cooking time: 1 hour 10 minutes
- Total time: 1 hour 30 minutes
Serves: 6 as a starter
Typical values per serving:
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