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Roasted potato with spicy tomato-pepper sauce
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the potatoes into wedges. Squeeze the garlic and cut the pepper into cubes. Divide the potato wedges over a griddle covered with baking paper and scoop with 2 tbsp (olive) oil, pepper and salt. Roast golden brown in 40 minutes in the middle of the oven. Spoon halfway.
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In the meantime, bring the peeled tomatoes, garlic and roasted peppers to a boil in a thick-bottomed pan and simmer for 30 minutes. Push the tomatoes with a wooden spoon. Season with the tabasco, salt and possibly pepper. Serve the sauce over the roasted potato wedges or as a dip next to it.
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Nutrition
307Calories
Fat3% DV2g
Protein16% DV8g
Carbs20% DV61g
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