Filter
Reset
Sort ByRelevance
CIORFINO
Roasted potato with spicy tomato-pepper sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
Blogs that might be interesting
-
25 minSide dishpotatoes, creme fraiche, old cumin cheese, nutmeg,potato with cumin cheese
-
55 minSide dishgarlic, five spice powder, Japanese soy sauce, liquid honey, rice oil, chicken wings, fresh sugarsnaps, fresh coriander, ready-to-eat avocado, lime,chicken wings with 5 spice powder
-
47 minSide dishorange, small red onion, fresh oregano, ground coriander, large fennel bulb, olive oil,roasted fennel with orange salsa
-
10 minSide dishsoy sauce, honey, cream sherry, sunflower oil, Sesame seed,marinade soy-honey-sherry
Nutrition
307Calories
Fat3% DV2g
Protein16% DV8g
Carbs20% DV61g
Loved it