Scallop Potatoes & Green Peppers

• 1kg waxy potatoes, red rooster
• 2 green peppers
• 4 tbsp vegetable oil
• 1 tbsp coriander seeds, ground
• 1 tbsp ground cumin
• Salt and pepper

Method

• Start by preheating the oven to 200 degrees. Clean the potatoes under running water and with the skins on, slice into thin rounds and toss into a large roasting tin.
• Next, remove seeds from the peppers and slice into thin strips. Add to the roasting tin.
• Drizzle the potatoes and peppers with oil and toss. Then season with the spices, salt and pepper.
• Next, place in the oven for 40 minutes and toss midway through. The potatoes should now be soft on the inside and golden on the outside.
• To crispen up, turnover the potatoes and pop back in for five minutes.
• Once cooked, remove from the oven and dry off on kitchen roll and serve.