Potato, Capsicum and Olive Tray Bake
Potato, Capsicum and Olive Tray Bake - Image 2

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.

Price range: €1.98 through €67.16

View products Price range: €1.98 through €272.00
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Step 1
Preheat oven to 180°C. Cut the baby potatoes into halves or quarters depending on their size. Remove the core and seeds from the capsicum, then slice into strips about 2cm thick. Slice the olives in half.

Step 2
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 potatoes, capsicum and olives into the baking dish and drizzle with the olive oil. Add with the rosemary leaves, salt and pepper and grate the garlic directly into the tray. If you have it, a little splash of olive brine will intensify the flavour.

Step 3
Toss everything together with your hands or a large spoon until everything is mixed together and well coated in oil. Place in the oven and cook for 40 minutes, or until the potatoes are cooked through and golden, and the capsicums are soft and a little charred.

Step 4
Remove from the oven and let cool for a few minutes before serving.

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