Baked potatoes with red pepper relish

Deur Barbara Joubert, SARIE KOS Herfs 2009

Baked potatoes with red pepper relish Foto’s: Micky Hoyle Galery

(serves 4)

  • 8 potatoes
  • 30 ml olive oil
  • 2 onions, sliced
  • 15 ml brown sugar
  • 1 tin chopped tomatoes
  • 250 g white mushrooms, sliced
  • 4 red peppers, thinly sliced
  • salt and freshly ground black pepper to taste
  • 5 ml mixed dried herbs

Preheat oven to 200 °C. Cut a cross on top of every potato. Cook them in the microwave oven at maximum power for 8 minutes. Then put them in the oven for about 20 minutes. The skin will become nice and crispy. Heat the olive oil in a deep pan. Add the onion and brown sugar. Sauté for about 5 minutes until the sugar has melted. Add the tomatoes, mushrooms and peppers. Season with salt, black pepper and mixed herbs. Simmer uncovered until thick. Cut open the potatoes and spoon the relish onto them.

  • Assistent Lynnae Janse van Rensburg

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