New Potatoes with Capsicums, Onions & Garlic

10:00 pm on 20 December 2003

(Serves 4-6)


  • 2 - 3 red onions
  • ¼ C olive oil
  • salt
  • 2 - 3 green capsicums
  • 4 cloves garlic
  • 2 - 3 bayleaves
  • 1 kg waxy new potatoes or Red Desiree
  • splash of dry sherry, white wine, verjuice or water
  • freshly ground black pepper


Slice the red onions finely. Put the olive oil in a heavy saucepan or frying pan and heat gently. Add the onions, sprinkle with a little salt and cook over a medium-low heat, stirring occasionally, while you prepare the capsicums and garlic.

Cut the stems out of the capsicums, quarter and scrape out the seeds and white membranes. Slice thickly. Slice the garlic cloves thinly. When the onions have softened, add the capsicums, garlic and bayleaves to the pan. Continue to fry gently, stirring occasionally, while you prepare the potatoes.

Scrape or peel the potatoes. Cut into thin wedges. When the capsicums have softened, add the potatoes to the pan and stir in. Splash on a little liquid, cover the pan and simmer, stirring occasionally, until the potatoes are tender. Season with freshly ground black pepper and more salt if needed.

Serve hot or warm with lamb, pork or barbecued sausages.

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