Potato and Pepper Bake

Potatoes braised with jarred chargrilled peppers and coriander seeds until soft and golden with sweet peppery juices.

Estimated Nutrition

Calories

355

kcal / serving

2840 kcal total

Carbs

48.3g

per serving

386.5 g total

Fat

16g

per serving

128 g total

Protein

5.5g

per serving

44.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

NutsSeeds

tbsp

Vegetables

Waxy maincrop, peeled, cut into 2.5cm slices and quartered

580

Two 290g jars, preserved in oil, snipped into strips

Serve immediately or let stand for up to 45 minutes.

Preheat the oven to 220°C.

Peel the potatoes and cut them into 2.5cm slices.

Quarter the potato slices and place them in a large shallow roasting tin.

Pour the jars of peppers and their oil over the potatoes.

Add coriander seeds and toss ingredients to combine.

Bake for 1 hour until the potatoes are soft and golden.

Transfer the potatoes to a warm bowl using a slotted spatula.