NutritionSortLoading...
Loading...

6 small waxy potatoes (approximately 600g) such as Nicola or Desiree

1 lemon

4 cloves of garlic

1 small or ½ large red capsicum, thinly sliced

Handful of hard herbs such as rosemary, bay, thyme, marjoram and oregano, plus extra to garnish

2 x 400g tins whole peeled tomatoes

60ml (¼ cup) extra virgin olive oil

1 Tbsp red wine vinegar

6 thick pork sausages

Salt and pepper

Select allAdd

1. Preheat the oven to 180°C.

2. Place the potatoes in a medium pot and cover with cold water. Season the water with a little salt and bring to the boil over a high heat.

3. Parboil the potatoes for 15 minutes or until a knife inserts into them easily. Remove and drain and slice into 1cm rounds.

4. Using a peeler, shave strips of rind from the lemon and arrange in the bottom of a large oven tray.

5. Bash the garlic with the palm of your hand or the side of your kitchen knife, peel them and add to the tray, along with the capsicum and herbs.

6. Arrange the potato slices onto the tray.

7. Drain the tinned tomato from their juices and squeeze the whole tomatoes on and around the potatoes.

8. Drizzle with most of the olive oil and all of the red wine vinegar and season well with salt and pepper.

9. Nestle the sausages into the potatoes and drizzle with the remaining olive oil.

10. Bake in the preheated oven for 30 minutes.

11. Turn the sausages over and rotate the tray. Cook for a further 15-20 minutes until the sausages are golden and the potatoes beginning to colour.

Notes

Tips:

Change the protein: Chicken thighs, fish or lamb chops work well here too. Just be mindful of cooking times. Add fish fillets to the tray after 30 minutes of oven time, as they need less cooking time.

Make it vego: The vegetables themselves, without any protein, make for a really great vegetable dish.

Using tomato juice: It can be reserved for soups and freezes well to be used at a later time.

Dried herbs: If you don't have fresh herbs on hand, dried oregano is a great substitute.

Choosing sausages: I like pork and fennel sausages, but use any thick pork sausage you prefer. Just be sure they have a good fat content otherwise they will dry out.

If your tray bake is too wet: Remove the sausages, keep them warm, then continue to cook the vegetables in the oven or on top of the stove until reduced slightly.