Delicious crispy potatoes, with capsicum and olives, make for a delicious dish.
This recipe is classic Margaret Fulton, simple and packed full of flavour. There is something irresistible about the smell of fried potatoes. This dish not only looks and tastes great, but has the added bonus of being good for you with the addition of capsicum and olives adding flavour and vitamins.
Note: If you don’t have time to roast and peel your capsicum use pre-roasted capsicum from the delicatessen or supermarket.
Time: 30–35 minutes
1 red capsicum
750g small red potatoes, such as Désirée
1/4 cup olive oil
1/4 cup black olives, pitted
leaves from a few rosemary sprigs
sea salt and freshly ground pepper
Place the capsicum on an oiled baking tray and grill under a high heat until blistered and blackened, turning frequently. Cool in a freezer bag then scrape off the blackened skin and rinse. Cut into thick strips and set aside. Peel the potatoes and cut lengthways into quarters. Rinse and dry thoroughly with paper towels.
In a large heavy-based frying pan, heat the oil over a medium–high heat until hot. Add the potatoes in a single layer. Reduce the heat to medium and brown the potatoes thoroughly on one side before turning. Fry the potatoes for about 15-25 minutes, until they are golden brown and crisp on all sides, and tender when pierced with a fork.
Add the capsicum strips, olives and rosemary to the pan and cook for a few minutes until heated through. Transfer to a warm serving bowl and season to taste with salt and a good grinding of pepper.
Recipe taken from Margaret Fulton Favourites, by Margaret Fulton
From Australia's best known and most loved cookery writer comes this collection of essential recipes from a lifetime of cooking. Recipes also include plenty of hints and tips and recipes are triple-tested, so will work brilliantly every time and are easy to follow, making them ideal for beginner cooks.
You can buy Margaret Fulton Favourites at cooked.com.
Published by Hardie Grant
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