800 grams medium-sized floury potatoes, such as Agria
1 red capsicum, sliced
1 red onion, sliced
2 cloves garlic, crushed
1 tablespoon each finely chopped rosemary and sage
½ teaspoon chilli flakes
sea salt and freshly ground pepper
Preheat the oven to 200˚C.
Scrub the potatoes and prick all over with a fork. Tip a little olive oil into the palm of your hand and rub over the skin of each potato. Place on a baking tray and roast for 1 hour or until cooked.
Using a fork, pull the potatoes into large, irregular chunks. Cutting the potatoes will give smooth edges whereas pulling them apart gives rough edges for maximum crispiness. Place in a shallow baking dish and combine with the remaining ingredients. Drizzle everything generously with olive oil, season and toss together. Roast until the onions are tender and the potatoes are crisp and golden, turning the vegetables occasionally. Transfer to a bowl for serving.