Serves Four
1.25 pounds potatoes
12 Shallots
2 Yellow Bell Peppers
Olive Oil
2 Sprigs of Rosemary
salt and pepper to taste
1. In a big pot boil water. Put the potatoes (poke holes with fork) and blanch for 5 minutes in boiling water.
2. Drain, cool and peel and cut into wedges.
3. Peel Shallots and allow them to fall in their natural shape. Slice in half if each clove is too big. Slice Yellow Peppers. We used 1 Yellow and 1 Green to add colour to the dish. Cut the rosemary springs into 2 inch long pieces.
4. In a bowl mix a little Olive oil Salt and fresh ground black pepper.
5. Take a oven ready glass bowl and place a layer of potatoes. Season with the salt and pepper oil. (The more generous the dressing, the tastier it is :)).Place a layer of peppers.Alternate such that you finish with a layer of peppers on top.
6. Stud with the shallots. Tuck the Rosemary Sprigs in the vegetables.
7. Bake uncovered for 30 minutes until veggies are tender.
8. Serve hot and enjoy.
