Roasted Piccolos Potatoes & Mediterranean Vegetables

Roasted Piccolos Potatoes & Mediterranean Vegetables




  • 700g Piccolos Gold potatoes - halved
  • 1 red pepper - cut into 5 cm pieces
  • 2 red onions - peeled and cut into 8 wedges
  • 4 garlic clove, - finely chopped
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Sea salt and ground black pepper
  • 1 bunch sage leaves
  • 3 tbsp butter or extra virgin olive oil


Preheat oven to 210°C.

Toss vegetables and garlic in olive oil and balsamic and season generously. Place in a large roasting dish and roast for 20 minutes, turn and roast for a further 25 minutes until tender and caramelised. Remove from oven and place in a serving dish.

Meanwhile, heat butter or oil in a frying pan until bubbling, add sage leaves and fry until crisp (approximately 5 seconds).

Drain on a paper towel and sprinkle with sea salt. Add to the serving dish.

Pair this tasty dish with pan-fried lamb steaks and a crisp green salad.

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