Roast Potatoes (on a bed of lamb lettuce)

Serves four 

Ingredients: 

8 medium-sized potatoes; washed and cut in cubes without removing skin 

1 teaspoon ground cayenne pepper 

1 teaspoon dried oregano 

3 tablespoons of extra-virgin olive oil 

250g lamb lettuce 

6 Poblano peppers; washed and pat-dried 

4 wedges of lemon (for serving; one per person)   

Sea salt and freshly ground black pepper to taste 

Preparation: 

Combine potatoes, Poblano peppers, cayenne pepper, oregano, olive oil, sea salt and black pepper in a large bowl, making sure the potatoes and the Poblano peppers are well-coated. Transfer to a baking dish lined with parchment paper and set the oven temperature at 210°C. Cook the potatoes for 45 minutes to an hour or until they become mushy in the inside and crispy on the outside. Cook the Poblano peppers during the last 15 minutes only and then chop them into rings. Divide the lamb lettuce and the cooked potatoes and Poblano peppers equally between four serving plates, layering them in this order: lamb lettuce, Poblano peppers, potatoes. Serve with lemon wedges. Enjoy!