- 6 large red potatoes
- 2 garlic cloves
- 1 red bell pepper
- about 1,5 tablespoons herbes de Provence
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large oven dish or oven tray
Preparation — 10 minutes
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
RINSE the potatoes well, cause we’re going to roast them with skin. CUT the potatoes into wedges and divide them over the oven dish or tray. RINSE the bell pepper, remove the seeds and chop into large pieces. PEEL and coarsely chop the garlic cloves.
Finishing the easy oven-roasted red potatoes with peppers — 1 hour
DIVIDE the pepper, garlic, herbes de Provence, olive oil, pepper and salt over the potato wedges. ROAST the potatoes in the oven for about half an hour, TOSS them and then roast again for another 20 minutes. CHECK if the potatoes are don, depending on your oven and the size of the wedges. If they’re beautiful crisp, you can turn off the oven and let them rest inside of the oven for another 10 minutes.
The pieces of pepper will be blackened by now, that’s what we aimed for. The pepper will give the potatoes a lightly smoked flavour. REMOVE the pieces of pepper and garlic and serve as a side dish. Enjoy!