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Ingredients
| 7 large large | Potato
Potato (peeled) | |
| 4 tbsp tbsp | Sunflower Oil Sunflower Oil | |
| 2 cloves clove | Garlic Garlic | |
| 2 pieces piece | Green Pepper Green Pepper | |
| 1 handfuls handful | Mixed Herbs
Mixed Herbs (I used chives and parsley) | |
| 200 g g | Tomato Tomato |
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Method
By Caitriona Redmond
Method
Preheat a fan oven to 180 degrees Celsius. Line a large baking tray with tin foil (to save on the washing up).
Chop the potatoes into small cubes about 2cm in diameter. There’s no need to be too precise, this just helps the spuds to cook quicker and get crunchy on the outside. Dry off the potato cubes with a bit of kitchen paper or a clean tea towel before pouring 2 tablespoons of sunflower oil on the baking tray and tossing cubed potatoes in the oil until they are completely covered. Bake in the oven for 30 mins, turn the potato cubes over half way through cooking.
I use a mini-chopper for the next part, but if you have a knife you’ll need to finely chop the garlic, peppers and green herbs together. If you have a mini-chopper, lash the lot into the jug and blend with the sunflower oil. Remove the roasted potato cubes from the oven and sprinkle the herb mix evenly on top. Return to the oven for 10 minutes.
Serve with some fresh chopped tomatoes and a herb salad if you like, although tomato relish would go just as well.
