Always better to cook more than is required in our opinion. Leftovers from this recipe happen to work well in the morning with a fried egg on top.
New potatoes as many as desired
Onions, halved then quartered
Garlic cloves crushed (as many as you like, we use 4)
Olive oil
Seasonal Tomatoes roughly chopped or 1 tin of chopped tomatoes
Peppers chopped into chunks
Harissa paste (Belazu brand is great and in most supermarkets)
Salt and Pepper
Mozzarella (optional)
Turn your oven to (200c fan) then scrub and rinse your potatoes. Cut in half and throw into a suitable sized baking tray along with the peppers, onions and garlic.
Drizzle with olive oil, salt and pepper then give it all a good toss with your hands
Place the tray in the oven for around 30 mins or until the potatoes are colouring nicely and softening. Have a little prod if you are unsure.
When you are happy that the potatoes are nearly cooked add your tomatoes and a good spoonful of harissa to the tray and give it a good shake.
Cook for a further 10-15 mins until the tomatoes and harissa create a yummy sauce. Tear in some mozzarella if using and let that melt in for a few minutes.
We like to eat ours with a big bowl of Diggin' Roots salad but this will go with just about anything.
Don’t forget to mop the juices up at the end with some bread.