Roasted potatoes with green peppers, chillies, and olives

I am always looking for new roasted potato recipes, I think, because I love the aroma of baked potatoes as they waft out of the oven. There is, of course, the crisp skin, and the soft inside that is also so appetising.

Here is a simple recipe that I loved. The potatoes are enhanced with olives and roasted peppers, adding a punch of flavour. I also always add large-grain sea salt to roasted potatoes; the crunch makes the dish special. This recipe can be served as a side with meats that they complement beautifully, or on its own as part of a larger dinner spread.

This is a fantastic cookbook. It features a collection of outstanding recipes influenced by Moorish cuisine in Spanish cooking. Each recipe I have tried is spectacular, full of wonderful flavours and unique combinations of ingredients, like this one. I love this cookbook and highly recommend it to those looking for unusual dishes. I have Ben Tish's fabulous restaurant, Norma, in London, on my bucket list; I cannot wait to start travelling again!

For more recipes from this cookbook, click here.

Ingredients:

2 tablespoons olive oil

1 lb baby potatoes

Large-grain sea salt, to taste

1/2 teaspoon salt

8 cloves of garlic

3 banana or Italian peppers, de-stemmed, de-seeded and thinly sliced

1 green chilli, minced

3 tablespoons green olives, sliced

2 tablespoons cilantro, minced

Heat the oven to 375°F with the rack in the centre of the oven.

Toss the olive oil, potatoes, salt, pepper, and garlic, coating the potatoes well with oil and salt. Layer onto a lined baking sheet in a single layer. Roast for 20 minutes, or until the potatoes are almost completely tender.

Remove into a bowl and toss again with the peppers and chillies. Add a drizzle of olive oil if needed. Place the peppers back into the oven and roast for 10-12 minutes, or until they are soft. Toss with the olives and cilantro.

Scoop into a bowl, getting all the salt and oil. Serve immediately.

NOTE: These potatoes are best served immediately. You can pre-bake them to the step before adding the peppers. Do the last step right before serving the dish so the potatoes arrive at the table crisp on the outside.