Potato and pepper bake

Prep time less than 30 mins

Cook time less than 30 mins

Serves 8-10

Dietary Vegetarian

From Simply Nigella

I never feel the need to apologize for using jars of chargrilled peppers, for while I donâ€™t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes donâ€™t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.

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.
Tip the jars of peppers â€“ they are normally in quite small strips, snip them with scissors if theyâ€™re not â€“ oil and all over the potatoes. 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.

Ingredients

2kg/4lb 8oz waxy maincrop potatoes, such as Cyprus
2 x 290g jars chargrilled peppers in oil
2 tbsp coriander seeds

2kg/4lb 8oz waxy maincrop potatoes, such as Cyprus
2 x 290g jars chargrilled peppers in oil
2 tbsp coriander seeds

Shopping List

Potato and pepper bake

Fruit and vegetables

2 x 290g jars chargrilled peppers in oil

2kg/4lb 8oz waxy maincrop potatoes, such as Cyprus

Cooking ingredients

2 tbsp coriander seeds

Click here to view the Recipe on BBC.co.uk

This link may stop to work if/when the BBC removes the recipes