Gunpowder potato & peppers with garlic aïoli

Four ingredients – simple supper side dish sorted.

Ingreadient

• 1 pack Gunpowder potatoes
• 1 pack baby sweet peppers
• 1 pack Cooks’ Ingredients Coriander
• 1 pack Roasted Garlic Aioli with Lemon & Parsley

Step by step

1. Preheat the oven to 190ºC, gas mark 5. Bake the potatoes according to pack instructions.
2. Halve the peppers down the middle, leaving the stems in place, then scrape out the seeds and toss with a little oil. Spread over the baking sheet halfway through the potato cooking time.
3. Roughly chop ¾ of the coriander and stir through the aïoli in a serving bowl. Tumble the potatoes and peppers onto a serving plate, scatter with the remaining coriander leaves and serve with the aïoli for dunking.