We have this dish at every BBQ. It can stay keeping warm in the oven until its needed.
My friend misheard me when I told her we were Mexican potatoes at our BBQ. “Internet potatoes?“ she said “they sound interesting...“ and the name has stuck.
Roast baby potatoes with Rosemary and sea salt and olive oil for approx 40 mins at 180 deg C. Or until golden brown and soft in teh middle.
Meanwhile chop up two medium green peppers into 1cm pieces and gently fry in two table spoons of butter. Add two teaspoons of cumin, 1 teaspoon of coriander. Cook for 10 mins before adding a tablespoon of brown flour. Take off the heat and coat the peppers in the flour.
Put back on the heat and add 330ml lager and stir. This should thicken up as a sauce. Add pint of Knorr Vegetable Stock Pot and 330 ml passatta. Stir and cook on a low heat for 10 mins ensuring all the flour is incorporated into the dish. Add more water if necessary. Season to taste.
Take the potatoes out of the oven and place in an oven proof serving dish. Pour over the sauce and bake for a further 20 mins.
Take out of the oven and enjoy.
Delicious as an accompaniment for a BBQ or Sunday roast.
Don’t forget to stab the potatoes before putting them in the oven. Add more stock if the sauce becomes too thick.
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