A beautiful side dish of crispy roasted potatoes and assorted peppers, with Moroccan spices. A great way to use up new potatoes when they are in season in spring or potatoes that have been begging to be cooked for a while.


  • 20 new potatoes or 4 old potatoes (or even cooked potatoes)
  • 1 tablespoon each of coriander powder, cumin powder, fennel powder,
  • 2 teaspoons salt
  • 1 level tablespoon chopped garlic (please try to use the real thing – everything else does NOT taste the same!)
  • 1 tablespoon chopped fresh ginger or ginger pasted from a jar
  • 1 tablespoon olive oil
  • 1 onion
  • 2-3 peppers (all different colours if possible)
  • Juice of half a lemon
  • 1 tablespoon chopped fresh coriander


1. Heat the oven to 180 degrees C. 

2. Cut the potatoes in half or until they are all a similar size.

3. Place in a metal baking tin and mix in spices plus salt, ginger, oil and garlic.

4. If using raw potatoes – place in the oven for 30 minutes. 

5. Slice the pepper and onions and add them to the cooked potatoes and return the pan to the oven for around 15 more minutes. 

6. Remove from oven and turn over then place back in the oven for a further 10 – 15 minutes.

7. Once tender remove from oven and stir through lemon and coriander.

This recipe was shared by Chef Maria Broadbent from Casa Tapas restaurant in Bury St Edmunds. Watch her cook all 3 courses below!

Food savvy tip:

Potatoes are in the top 10 most wasted foods in the UK. Every day in UK homes we throw away approximately 4.4 million whole potatoes. Storing dry potatoes in a cool, dry, dark place can help reduce the likelihood of sprouting. You may want to store them away from onions which can encourage sprouting.

Hungry for more?

Eat this recipe as a satisfying side with eco-chef Tom Hunt's

vegetarian moussaka recipe