Poor man's potatoes with onions, peppers, garlic and thyme
Preheat the oven to 230ºC/450ºF and bring a pan of well-salted water to the boil. Cut the potatoes across into 7mm/ ¼ inch thick slices, drop them into the water, bring back to the boil and cook for 1-2 minutes until just tender when pierced with the tip of a knife. Drain well.
Halve the red and green peppers and remove and discard the stalks and seeds. Cut them into 1cm/ ½ inch wide strips. Put them into a large roasting tin with the potatoes, onions, garlic, bay leaves and thyme leaves. Season with 2 tsp of sea salt and plenty of black pepper, pour over 4 tbsp of the Spanish olive oil and toss well together. Spread everything out in a single layer and drizzle over the rest of the olive oil.
Roast on the top shelf of the oven for 20 minutes, then remove the tin and turn the vegetables over. Return to the oven and roast for further 20 minutes, until the potatoes are golden and the other vegetables are tender and nicely caramelized. Serve immediately.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 389
Energy (kJ): 1,627
Protein (g): 8.0
Fat (g): 15.9
Carbohydrates (g): 49.8
Fibre (g): 7.0
Potassium (mg) : 1,819.3
Vitamin B6 (mg) : 0.8
Vitamin A (mg) : 402.6