Spicy potato, red onion and capsicum bake

Fill up on this hearty vegetarian delight bursting with bright flavours and colours.

  • 1 hr cooking
  • Serves 6
  • Print


Spicy potato, red onion and capsicum bake
  • 1 kilogram oval-shaped potatoes, such as désirée or agria
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 clove garlic, crushed
  • finely grated zest of 1 lemon
  • 3 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 2 large red capsicums, halved, cored, deseeded and flesh cut into large chunks
  • 1 large red onion, cut in half through the root then into fat wedges


Spicy potato, red onion and capsicum bake
  • 1
    Preheat the oven to 180°C fan-forced. Peel potatoes and cut each into 3-4 long, thick slices. Transfer slices to a saucepan, cover with cold water, add a few pinches of salt and bring to a gentle bubble. Cook gently for 5 minutes then drain.
  • 2
    Mix paprika, cumin, garlic, lemon zest, oil and salt together in a large bowl. Add drained potatoes while they are hot and toss carefully. Add red capsicum and onion and gently toss once more.
  • 3
    Transfer to a shallow roasting tin lined with baking paper, scraping in all the oily flavourings and spreading vegetables so they are mostly in a single layer.
  • 4
    Bake for 20 minutes, remove from oven and turn vegetables with tongs to encourage even browning. Cook for a further 25-30 minutes until golden. Serve hot.

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