Ingredients
| 3 tablespoons olive oil | |
| 2 red onions, sliced | |
| 1 teaspoon salt | |
| 750g small waxy taewa (Māori potatoes; I used Karuparerā) or new potatoes | |
| 4 cloves garlic, thickly sliced | |
| 2 green capsicums, seeded, thickly sliced |
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Instructions
| 1. | Heat the oil in a large heavy-based casserole dish over a medium heat and add the onions and salt. |
| 2. | Cook, stirring, for about 10 minutes to start them browning. |
| 3. | Cut the taewa or new potatoes into even-sized pieces (halves or quarters) and stir into the onion along with the garlic and capsicum. |
| 4. | Stir well, turn the heat to low, cover and cook for around 40 minutes, stirring occasionally until tender. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean