Nigella Lawson’s potato and pepper bake is a simple one-pan traybake recipe that serves up to 10 people
Nigella Lawson’s 3-ingredient potato and pepper traybake recipe ready in one hour(Image: roemart via Getty Images)
Nigella Lawson has created countless recipes during her career, spanning both sweet and savoury dishes. Her Guinness cake is widely regarded as her most iconic creation.
However, when it comes to speedy weeknight meals, her traybake recipes prove particularly popular.
Among these is her potato and pepper bake, which boasts more than 24 four-star reviews on BBC Food. The recipe notes explain: “I never feel the need to apologise for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure you are using peppers preserved in oil rather than in brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.”
This recipe yields eight to 10 portions, making it ideal for meal prep and packed lunches. Simply allow any leftovers to cool before covering them and promptly transferring them to the fridge.
According to the instructions, leftovers will remain fresh in the fridge for up to five days. To reheat, simply place them on a baking tray and warm through in a 200°C/180°C fan oven for approximately 20 minutes.
The potatoes can also be prepared a day ahead by peeling and slicing them, then storing them submerged in a bowl of cold water.
Nigella Lawson’s potato and pepper bake recipe
Ingredients:
- 2kg maincrop waxy potatoes, such as Cyprus
- Two 290g jars of chargrilled peppers in oil
- Two tablespoons of coriander seeds
Method:
Preheat the oven to 220°C/200°C fan before peeling the potatoes and slicing them into 2.5cm pieces. Then, cut each slice into quarters and transfer them to a large shallow roasting tin.
Pour the jars of peppers and oil generously over the potatoes. The peppers tend to come in fairly small strips, but use scissors to cut them down further if needed.
Scatter the coriander seeds and toss all the ingredients together before placing in the oven for one hour.
Once cooked, the potatoes should be tender in the centre and golden on the outside, though not crispy except at the edges.
Using a slotted spatula or spoon, carefully transfer the potatoes into a large, warmed serving bowl, allowing any excess oil to drain back into the roasting tin.
Serve straight away, or leave to rest for around 15 minutes — or up to 45 minutes if you have the time — as Nigella suggests, they are equally delicious when served warm rather than piping hot.
Enjoy on their own as a fuss-free supper, or alongside a protein such as salmon or chicken.
