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.
Side Dish, Vegetable Dish
Bell Peppers, Butter, Fennel Seed, Mustard Seed, Nigella, Potatoes
medium Sweet Red Pepper
Yellow Mustard Seeds
Salt and Pepper
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.
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