This recipe from Lidl Ambassador Caitríona Redmond is the perfect summer side dish. Serve it with our Summer Duck Salad for a flavour-packed meal.

Cooking time: 40 min

Equipment needed: Baking tray, tinfoil

Serves: 4

What you’ll need

• 7 medium Potatoes, peeled

• 4 tbsp Sunflower Oil

• 2 cloves Garlic

• 2 whole Green Peppers

• 1 handful Mixed Herbs eg. chives and parsley

• 200g Tomatoes

Method

1. Preheat a fan oven to 180 degrees Celsius. Line a large baking tray with tin foil to save on the washing up.

2. Chop the potatoes into small cubes about 2cm in diameter. There’s no need to be too precise, this just helps the spuds to cook quicker and get crunchy on the outside. 

3. Dry off the potato cubes with a bit of kitchen paper or a clean tea towel before pouring 2 tablespoons of sunflower oil on the baking tray and tossing cubed potatoes in the oil until they are completely covered. 

4. Bake in the oven for 30 mins, turning the potato cubes over half way through cooking. 

5. Finely chop the garlic, peppers and green herbs together. If you have a mini-chopper, lash the lot into the jug and blend with the sunflower oil. 

6. Remove the roasted potato cubes from the oven and sprinkle the herb mix evenly on top. Return to the oven for 10 minutes.

7. Serve with some fresh chopped tomatoes and a herb salad if you like, although tomato relish would go just as well.