About half a kilogram of oval-shaped potatoes
1/2 teaspoon smoked red pepper (can also be spicy)
1/2 teaspoon ground cumin
2 cloves of garlic, crushed
finely grated rind of 1 lemon
3 tablespoons extra virgin olive oil
1/2 teaspoon of salt
2 large red peppers,
1 large red onion
150 g of mushrooms
150g cherry tomatoes
Preheat the oven to 180°C with fan. Peel the potatoes and cut each into 3-4 long, thick slices. Transfer the slices to a saucepan, cover with cold water, add a few pinches of salt and bring to the boil. Cook gently for 5 minutes, then drain.
Mix the red pepper, cumin, garlic, lemon zest, oil and salt together in a large bowl. Add the drained potatoes while hot and stir gently. Add the chopped red peppers, onions, mushrooms and tomatoes and gently toss once more.
Transfer to a shallow baking tray lined with baking paper, spreading the vegetables so they are mostly in one layer.
Bake for 20 minutes, remove from the oven and turn the vegetables with tongs for even cooking. Cook for another 25-30 minutes until golden.