Spanish Potatoes

Ingredients 

  • 4 potatoes 
  • 1/2 spanish onion 
  • 1 red bull horn chilli or small red capsicum
  • 1 tablespoon olive oil
  • 2 tablespoons Zesty Taco Sprinkle 

Method

1. Prepare the vegetables: Thinly slice the potatoes and onion. Cut the bull horn chilli or capsicum into 1cm x 5cm batons. 

2. Sauté the vegetables: Heat olive oil in a frypan. Add onions and sauté for about a minute. Then add potatoes and bull horn chilli or capsicum. Coat with the Peach Spice Co's Zesty Taco Sprinkle. Sauté for 3-5 minutes, tossing regularly with a spatula.

3. Bake the mixture: Transfer the sautéed vegetables to a baking dish. Roast in a preheated oven at 180 degrees Celsius for 20-30 minutes. 

4. Serve: Serve with a meat dish, tofu or halloumi