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Roast Potatoes with Red Pepper & Tomato Aioli
Roast Potatoes 6
Aioli Makes 375 ml


  • 1 red pepper
  • 250 ml (1 cup) mayonnaise
  • 1 x 50 g sachet Rhodes Quality Tomato Paste
  • 1 clove garlic, crushed
  • salt and freshly cracked black pepper

Roast Potatoes

  • 1kg baby potatoes, halved
  • 10 ml (2 tsp) salt
  • oil for roasting
  • Salt


  1. Place the red pepper onto a baking tray that has been sprayed with non-stick spray.
  2. Roast in an oven preheated to 200 °C for 20 minutes or until the skin is blackened.
  3. Remove with tongs and place into bowl.
  4. Cover the bowl with plastic wrap and leave to cool.
  5. Remove the skin and the seeds of the red pepper and place the flesh into a blender.
  6. Add the mayonnaise, Rhodes Quality Tomato Paste and the garlic.
  7. Process until smooth.
  8. Season to taste.
  9. To make the roast potatoes, place the potatoes into a large saucepan and cover with water.
  10. Add the salt and bring to the boil.
  11. Boil the potatoes until just tender and drain.
  12. Pour oil to cover the bottom of a roasting tray.
  13. Heat the oil in an oven preheated to 190°C for 5 minutes.
  14. Add the potatoes to tray and toss carefully to coat.
  15. Roast, turning occasionally, for 30 – 40 minutes, or until crisp and golden.
  16. Drain of excess oil, season to taste and serve with the red pepper and tomato aioli.

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