Roast potato and red pepper salad recipe

Preheat the oven to 220°C/fan200°C/gas 7.

Put the unpeeled shallots in a bowl, pour over a kettle of boiling water and set aside for 3 minutes. Drain, cool slightly under cold running water then peel. Put in a roasting tin.

Put the potatoes in a pan of boiling, salted water and bring to the boil. Simmer for 5 minutes then drain well. Add to the roasting tin, along with the peppers and unpeeled garlic cloves. Drizzle with the olive oil and season. Mix everything together. Roast for 30-35 minutes, stirring halfway through cooking, or until the potatoes and peppers are golden and roasted. Scatter over the oregano or thyme leaves and serve immediately.