Red Pepper Sauce, Spicy Sausage and Crispy Potatoes
This recipe makes a great weeknight meal that the whole family will love. The potatoes are so crispy and require minimal effort, I mean you don’t even peel or chop them! The sauce is delicious and can be made in advance to cut down on effort and time, and it can also be used for many other dishes.
This recipe serves 4.
- 2 Sweet long peppers
- 2tsp Harissa spice blend
- 4 Garlic cloves
- 1 White onion
- Zest of a lemmon
- Small hanful fresh oregano, chopped
- Spicy sausage, 2 per person
- 500g New potatoes
- 5tbsp Goose or duck fat
- 2tsp Garlic powder
- Preheat your oven to 200°C fan.
- Firstly, begin boiling your potatoes. Poke a hole in each potato and boil until they start to become tender.
- Drain the potatoes off and pour into a large baking tray. Using the bottom of a mug squash all of the potatoes a bit.
- Melt your goose fat in the microwave and pour over the potatoes making sure they are all coated. Sprinkle over some garlic powder, flaky salt, and pepper. Place in your oven for 30-40 minutes or until golden and crispy. Make sure to flip and shake halfway through.
- In the meantime, you should prepare the red pepper sauce. Deseed and half (lengthwise) your sweet long peppers and quarter the onion. Place these in a baking dish peppers skin side up along with the cloves of garlic. Drizzle with oil and place at the top of your oven for around 5-7 minutes. By this time the peppers should be soft and have some char marks on the skin. remove the peppers and place the tray back in the oven, this time at the bottom for a further 3 minutes or until the onion is soft.
- Place the peppers in a bowl and cover for 5 minutes. After 5 minutes in the covered bowl the skin should peel right off. discard the skin and place the peppers in a pestle and mortar along with the roasted onion and garlic making sure to deskin the garlic. Add a pinch of salt and pound. Add the lemon zest, oregano and harissa, pound and grind until a relatively smooth sauce is formed. Set aside for later.
- Cook your sausages until they reach an internal temperature of 70°C.
- Remove your potatoes from the oven. serve potatoes in a dish alongside the sauce and sausages. I like to serve this with some grilled tenderstem broccoli and top with pink pickled onions too. Great recipe for pink pickled onions by Ethan Chelbowski here:
About This Recipe
This is a delicious recipe that is perfect for a weeknight meal. Although the cooking time is long for the potatoes, there isn’t much effort required for it apart from making the red pepper sauce, and if it is a lazy day you could use a blender for the sauce.
The warm flavours of this dish make it so comforting and a perfect dish for when it starts to get cold outside. You can also make the sauce in advance, and it is great with other dishes too. You could pair it with a steak, or you could add some nuts to the sauce to make it more like a remesco sauce.
The pink pickled onions are a great addition to the dish, and I like to make them every other week just to throw on top of all sorts of dishes. They add a delicious acidity and a satisfying slight crunch. I really recommend you try making them, they are so easy and you will end up using them for everything!
Question: My sauce is very watery what can I do to fix this?
- One thing you can do that will help is to add a drizzle of olive oil while grinding the sauce in the pestle and mortar, this will help with emulsification.
Question: My potatoes aren’t getting crispy why might this be?
- This is likely because your oven isn’t hot enough. Your oven needs to be very hot in order to crisp up your potatoes before they burn. If you have set your oven to the correct temperature but they aren’t crisping up, consider getting an oven thermometer, this will more accurately tell you the temperature of your oven and you can adjust it accordingly.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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