Well, it’s been scorching here in the UK this past week and every evening the air is filled with the smell of barbeques being lit. And we’ve been joining in on the bbq action, it’s so good to have dinner in the garden every night you almost feel like you’re living somewhere in the Med. This is where the inspiration for this recipe comes from, these roasted baby potatoes with sweet peppers and chorizo are inspired by the flavours of the Med and in particular Spain.
Roasted baby potatoes are one of my favourite things in the whole world, along with boiled new potatoes smothered in butter! It was really my daughter who inspired this dish, she’s studying Spanish in school and loves it so much she has been asking for Spanish recipes so we’ve been having frittata and paella. Then she asked me to make something with potatoes, it’s the Irish in her! So we came up with this dish of roasted baby potatoes with a Spanish kick.
This is really easy to make and to be honest, we had this on its own for lunch, but it works really well as a side dish for a bbq. You just have to cook it in the house. This is especially good with grilled chicken or grilled fish such as trout. But if you want to make this veggie or vegan it is as simple as ditching the chorizo and this still tastes amazing.
How to make roast potatoes with sweet peppers
The first thing you need to do is get the oven nice and hot, 200 degrees C should do the trick, then find a large roasting tray. Add the potatoes to the tray along with oregano and smoked paprika, give those spuds a good shake to make sure they are covered then add the salt, pepper and oil. Pop them in the oven for 10 minutes. I used Jersey Royals for this but any waxy baby potatoes will work well.
Next, add the veggies, I used sweet peppers, you know the long red peppers you see in the supermarket that you sometimes buy and forget about, this recipe is great for using those up. Ripe vine tomatoes are best in this as cherry tomatoes will lose their shape too quickly and disintegrate. Red onion cut into wedges with the skin on adds a little sweetness to this which is a nice balance against the lemon. Adding the lemon when you add the veggies adds a love zesty juice to this dish along with the soft sweet roasted garlic.
Finally, while the potatoes and veggies are roasting, cook up the chorizo. Leave this aside until the veggies are done then add just before serving. A generous sprinkling of chopped parsley and you are done. Just make sure to squeeze out those garlic cloves and squeeze some lemon over the whole thing. Result? A smoky, zesty, sweet dish of roast potatoes with sweet peppers and chorizo, in a garlicky tomato sauce. Simple but seriously tasty!
Roasted Baby Potatoes with Sweet Peppers
- 500 g baby potatoes skin on, scrubbed and cut in half lengthways
- 1 heaped tsp smoked paprika
- 1 1/2 tsp dried oregano
- 3 tbsp olive oil
- 2 long sweet peppers (300g) sliced
- 1 red onion (200g)
- 1 bulb of garlic cut in half widthways
- 1 lemon cut in half widthways
- 300 g tomatoes on the vine cut in half widthways
- 150 g chorizo, skin removed and sliced
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp sea salt
- 1 tbsp chopped parsley
- Heat the oven to 200 degrees C / 392F. I use an electric fan assisted oven.Add the potatoes to a large roasting tray. Add the oregano, smoked paprika, salt, pepper and oil then mix well, making sure all the potatoes are covered in oil. Place the tray on the middle shelf in the oven and bake for 10 minutes.
- Remove the tray then add the remaining ingredients except for the chorizo. Drizzle another tablespoon of oil over the ingredients give the tray a little shake then return to the oven and cook for another 20 to 30 minutes. Cook until the potatoes are cooked through.
- Heat a non-stick pan over a medium heat, add the chorizo and cook until the chorizo releases its oil and is a little bit crispy. Set aside until the potatoes are cooked.
- Once the potatoes and veggies are cooked remove from the oven. Add the chorizo to the tray. Carefully squeeze the lemon over the veggies and pop the garlic out of its shells and scatter around the veggies. If you are serving this in the tray then add the chopped parsley now and serve.You can transfer the ingredients to a serving dish then add the parsley.Serve on its own or as a side dish for your bbq.
- Calories are approximate and are based on serving 4 for a main meal.
- This is great served hot or left to cool a little.
- Want to make this vegan or vegetarian? Ditch the chorizo.
- Naturally gluten-free.
- Perfect on its own but also great as a side dish for your bbq or with grilled chicken or fish.
- I used tomatoes on the vine as they have more flavour, you can eave them whole if you prefer, I cut them in half to release more juice.
Need more tasty side dishes for your bbq? Check out these tasty sides…
- Potato Salad
- Jersey Royal Potato Salad with Rocket
- Quinoa Lentil Salad with Tomatoes
- Avocado Quinoa Salad with Spiced Chickpeas
- Mediterranean Couscous Salad
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