Spicy Roasted New Potatoes with Tomato, Bay Leaf & Green Chili
Just out of the oven, these new potatoes fill the kitchen with a fantastic aroma of green chili and bay leaf β simple, rustic, and full of flavor.
β° Prep & Cook Time: 1 hour
π½οΈ Servings: 3
Ingredients
- 500 g new potatoes (about 5 medium-sized)
- 1/2 red bell pepper (or kapia)
- 1/2 dark green hot chili pepper
- 1/2 medium onion
- 1 garlic clove
- 1 ripe tomato (about 200 g)
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 50 ml water
Instructions
- Cut the tomato in half and grate it, holding the cut side against the grater until only the peel remains. Place the tomato pulp in an ovenproof dish (about 25 cm diameter).
- Dice the peppers finely. Chop the onion and slice the garlic.
- Wash the potatoes and scrub well with a metal sponge. Slice the potatoes into medium-thick rounds.
- Mix the diced peppers, onion, and garlic with the potato slices. Season with salt, pepper, and oregano. Add 2 tablespoons of olive oil and mix again.
- Spread the potato mixture evenly over the tomato pulp in the dish. Press down lightly to compact the potatoes. Sprinkle some oregano on top and drizzle with the remaining olive oil.
- Pour the water around the edge of the dish. Tear the bay leaf into pieces and place them in the liquid.
- Bake in a preheated oven at 200Β°C (390Β°F) for 1 hour until potatoes are tender and nicely roasted.
π½οΈ Serving Suggestions
Serve these spicy roasted potatoes as a comforting side to grilled meats, roasted chicken, or enjoy as a hearty vegetarian main with a fresh green salad.
π Final Thoughts
This dish beautifully balances the sweetness of ripe tomato with the warmth of chili and the subtle aroma of bay leaf. Slow roasting melds the flavors into a tender, aromatic experience perfect for cozy dinners.