Potato, Capsicum and Olive Tray Bake
I'm always looking for simple ways to make mid-week sides more interesting. Adding olives and capsicums in the tray when roasting potatoes adds saltiness and sweetness, making this the perfect side for grilled fish, a steak, or a roast chicken.
Kalamata olives are delicious, but feel free to use other black or green olives. And if you don't have olives in the fridge, replace them with a few tablespoons of capers or finely chopped preserved lemons.
Ingredients 8
500 g baby potatoes, cut in halves or quarters
2 cloves garlic, finely chopped or microplaned
1 red capsicum, cored, seeded, sliced into 2cm strips
1⁄2 cup pitted kalamata olive, halved
2 sprigs rosemary, leaves picked
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
1⁄4 cup olive oil
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Method 4
Preheat oven to 180°C. Cut the into halves or quarters depending on their size. Remove the core and seeds from the , then slice into strips about 2cm thick. Slice the in half.
Choose a baking tray that will fit all the ingredients in snugly. This will prevent the capsicum from burning while the potatoes are still roasting. Put the , and into the baking dish and drizzle with the . Add with the , and and grate the directly into the tray. If you have it, a little splash of olive brine will intensify the flavour.
Toss everything together with your hands or a large spoon until everything is mixed together and well coated in . Place in the oven and cook for 40 minutes, or until the are cooked through and golden, and the are soft and a little charred.
Remove from the oven and let cool for a few minutes before serving.
Helpful tips
What other herbs could I use instead of rosemary?
Can I use other varieties of potatoes?
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Notes
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