Roast potatoes, squash, peppers, tomatoes, onions and garlic
All the vegetables for this recipe go into a baking tray in a super-hot oven and are ready in under an hour. The ridiculously high heat quickly drives off all moisture so the vegetables caramelise and crisp up to delicious perfection.
The handful of baby plum tomatoes makes all the difference. They add the right amount of acidity and sweetness to the potatoes. Don’t be tempted to leave them out!
I make this dish all the time and eat it alongside any meat or fish, or sometimes it’s just so delicious by itself. Both my little boys love it – they eat the vegetables they fancy and leave the ones they’re not so keen on - it all works out in the end.
Miraculous ingredients: Maris piper potatoes, baby plum tomatoes (M&S sells the Santini variety, which is the best), fresh rosemary
Roast potatoes, squash, pepper, tomatoes and onions with garlic, rosemary & olive oil
5 medium-large Maris piper potatoes, peeled and cut into wedges (12 per potato)
2 peppers (red, yellow or orange), cored and cut into large pieces
½ butternut squash, peeled and cut into large chunks
2 brown onions, peeled and cut into quarters
50g baby plum tomatoes (a handful)
3 whole peeled cloves of garlic
2 sprigs of fresh rosemary
5 tablespoons of extra virgin olive oil
Coarse sea salt to taste
Preheat your oven to 240C (electric fan oven) for at least 10 minutes while you prepare the vegetables.
Use your largest baking tray and fill it with the peeled and cut potatoes, squash, onions and garlic, the cored and cut peppers and the whole baby plum tomatoes. Scatter with rosemary sprigs and a liberal teaspoon of sea salt. Pour over the olive oil and mix well.
Place the baking tray in the hot oven. The total roasting time is about 50 minutes, but set your timer for 15 minute intervals to take the vegetables out of the oven, turn them over with a spatula and then continue roasting. The oven temperature is very high and the vegetables can easily burn so you need to make sure you turn them often. Quite a few of the potatoes will tear and stick to the pan, use the metal spatula to scrape them up. These scrappy pieces of potato will roast to the most gorgeous little bites of crispness.
After 50 minutes to 1 hour the vegetables will be beautifully roasted, remove from the oven and straight into a serving dish to cool them a little before eating.
Preparation time 10 minutes, cooking 50 minutes, 2 adult portions, 2 children portions