Post by Debbie on Jun 8, 2012 13:49:20 GMT -5
4-6 floury potatoes, scrubbed and sliced into wedges
1 red pepper, sliced into thick wedges
2 cloves garlic, peeled and finely chopped
2 tablespoons finely chopped fresh mint
1/2 cup tomato paste
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons vegetable oil
Preheat oven to 200°C.
Place all potatoes and pepper in a roasting pan.
Mix all other ingredients together in a bowl.
Add to potatoes and pepper (You can also add two cooked chopped chicken breasts to this) and toss to coat.
Bake in preheated oven for 25-35 minutes or until potatoes are tender.
Turn several times during cooking.
Add a little extra water at the end of cooking if necessary to ensure a smooth glossy coating of the sauce.
1 red pepper, sliced into thick wedges
2 cloves garlic, peeled and finely chopped
2 tablespoons finely chopped fresh mint
1/2 cup tomato paste
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons vegetable oil
Preheat oven to 200°C.
Place all potatoes and pepper in a roasting pan.
Mix all other ingredients together in a bowl.
Add to potatoes and pepper (You can also add two cooked chopped chicken breasts to this) and toss to coat.
Bake in preheated oven for 25-35 minutes or until potatoes are tender.
Turn several times during cooking.
Add a little extra water at the end of cooking if necessary to ensure a smooth glossy coating of the sauce.