Oven potatoes with turmeric and romesco

Name: oven potatoes with turmeric and romesco
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 kg Carisma sticking potatoes; 6 el traditional olive oil; 2 tl ground turmeric (koenjit); 1 Red pepper; 1 Red pepper; 1 cut old white bread or brown; 2 toe garlic; 2 tomato; 50 g garnish almonds; 1 el Red wine vinegar; 4 twig fresh parsley

Potatoes from the oven with turmeric and a sauce of paprika, red pepper, garlic, tomatoes and almonds.

Ingredients

Kitchen Stuff

1 baking paper
1 baking tray
1 hand blender or food processor

Directions

Preheat the oven to 220 ° C.
Wash the potatoes, pat them dry with a clean tea towel and cut them (unpeeled) into quarters and larger ones in eight.
Spoon with olive oil, turmeric and possibly salt in a large bowl.
Place the parts on a baking sheet covered with parchment paper and bake in the oven in about 25 minutes until golden brown and crunchy.
Halve the peppers in the length, remove the seeds and cut into pieces.
Cut the stalk of the red pepper. Halve the pepper in the length, remove the seeds with a sharp knife and cut the flesh into coarse pieces.
Divide the slice of bread into pieces. Cut the garlic into slices and the tomatoes into quarters.
Put the peppers, red pepper, garlic, tomatoes, garnish almonds, red wine vinegar, bread pieces, parsley and the rest of the olive oil in the food processor.
Puree everything into a coarse sauce and season to taste with salt.
Serve the sauce with the potato parts.

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Nutrition

440Calories

Sodium3% DV70mg

Fat35% DV23g

Protein16% DV8g

Carbs16% DV47g

Fiber28% DV7g

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