Spicy Roast Potatoes and Peppers – Sybaritica

These Spicy Roast Potatoes and Peppers are fried in a fragrant spiced butter, roasted to perfection, and terrific alongside Curries or Tandoori dishes.

• 1 lb baby Potatoes
• 1 medium Sweet Red Pepper
• 4 tbsp. Butter
• ½ tsp. Yellow Mustard Seeds
• 1 tsp. Nigella Seeds
• 1 tsp. Fennel Seed
• 1 tbsp. minced Garlic
• 1 tbsp. Chili flakes
• Salt and Pepper

• Cut larger potatoes into quarters and the smaller ones in half, then slice the sweet pepper into small strips.
• Melt the butter in a saucepan over medium heat, add the mustard, nigella and fennel seeds, and fry just until they begin to give off their aromas.
• Add the potatoes and pepper strips, along with the Garlic and Chili flakes, stirring to coat them with butter and spices, and then season to taste with salt and pepper.
• Put the mix into a large baking pan and roast in a 425-degree oven, stirring once or twice, for about an hour until the potatoes are tender and just starting to get a little crispy and brown.
• Plate and serve hot, garnished with parsley flakes or cilantro leaves if desired.