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Slow-cooked potato and peppers

Frank Camorra
Frank Camorra

It's time to start thinking about cooking hearty winter dishes. These slow-cooked potatoes are an excellent winter warmer, and great with roast meats, but try not to eat most of it straight from the oven like I do.

Nourishing: Slow-cooked potato and capsicum.
Nourishing: Slow-cooked potato and capsicum. Photo: Marcel Aucar

Ingredients

2 green capsicums

2 red capsicums

200ml extra-virgin olive oil

2 brown onions, cut into large wedges

sea salt

3 bay leaves

1 garlic bulb, skin on and broken into cloves

1kg waxy potatoes, peeled and cut into 8mm slices

1.5L olive oil (you may not need it all)

2 tbsp parsley, roughly chopped 

Method

De-seed the capsicums and cut into 1-centimetre thick slices.

Heat olive oil in a large, heavy-based pot, add onion, salt and bay leaves and cook for 5 minutes.

Add capsicums and garlic, cover and cook gently until soft.

Add potatoes and enough oil to cover them and simmer on a medium-low heat until just tender, about 40 minutes.

Test the potatoes with a knife to make sure they are done, then lift the vegetables out gently and cool (you can strain the oil and use it again).

To serve, put portions in an oven tray and roast on 220C until the edges crisp a little, then sprinkle with parsley. Take the skin off the garlic

TIP The potatoes can be stored in the oil and roasted in the oven later.

Main ingredient:
Potato, Onion/Leek
Cuisine:
Mediterranean
Course:
Starter/Entree, Side Dish
Occasion:
Dinner Party, Family meals, Christmas

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