Spicy Roast Potatoes and Peppers

These Spicy Roast Potatoes and Peppers are fried in fragrant spiced butter, then roasted, and are terrific with Curries or Tandoori dishes.

This dish infuses Potatoes and sweet Red Bell Peppers with the flavours of India by first butter-frying them with garlic and an aromatic blend of spices, before oven roasting them to a rich, smoky perfection. The dish could easily beaten just with Simple Roti, or Parathas in a meatless meal, but it works beautifully as a side dish in a larger Tandoori Chicken Meal.

How to make Spicy Roast Potatoes and Peppers

Baby Potatoes are preferred for this dish. The larger ones can be cut in quarters, and the smaller ones in half. The Red Bell Pepper, once de-seeded, can sliced into thin strips.

The whole spices used in this recipe, being Mustard Seed, Fennel Seed, and Nigella Seeds, are briefly fried in butter until they release their aromas. This will infuse the butter and help flavor the potatoes.

The potatoes are stir-fried in the spiced butter, along with the Red Pepper strips, and Garlic, Chili flakes are added a minute or two later, followed by Salt and Pepper to taste.

The Potatoes and Red Peppers are finished by oven roasting to brown and crisp the potatoes here and there. This will add a rich, almost smoky depth of flavor in addition to the frying in spice infused butter. The dish should be served piping hot.

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Spicy Roast Potatoes and Peppers

These Spicy Roast Potatoes and Peppers are fried in a fragrant spiced butter, roasted to perfection, and terrific alongside Curries or Tandoori dishes.

Course: Side Dish, Vegetable Dish

Cuisine: Indian

Keyword: Bell Peppers, Butter, Fennel Seed, Mustard Seed, Nigella, Potatoes

Author: John Thompson

Ingredients

• 1 lb baby Potatoes
• 1 medium Sweet Red Pepper
• 4 tbsp. Butter
• ½ tsp. Yellow Mustard Seeds
• 1 tsp. Nigella Seeds
• 1 tsp. Fennel Seed
• 1 tbsp. minced Garlic
• 1 tbsp. Chili flakes
• Salt and Pepper

Instructions

• Cut larger potatoes into quarters and the smaller ones in half, then slice the sweet pepper into small strips.
• Melt the butter in a saucepan over medium heat, add the mustard, nigella and fennel seeds, and fry just until they begin to give off their aromas.
• Add the potatoes and pepper strips, along with the Garlic and Chili flakes, stirring to coat them with butter and spices, and then season to taste with salt and pepper.
• Put the mix into a large baking pan and roast in a 425-degree oven, stirring once or twice, for about an hour until the potatoes are tender and just starting to get a little crispy and brown.
• Plate and serve hot, garnished with parsley flakes or cilantro leaves if desired.