Roasted potatoes with aïoli-yoghurt dressing

Name: roasted potatoes with aïoli-yoghurt dressing
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg sticking potato; 2 tl smoked paprika; 200 g chorizo pamplona; 232,5 g grilled red peppers in a pot; 300 g sweet vegetable tomato mix; 200 g head of iceberg lettuce; 4 el Aioli; 2 el full yogurt

Potatoes from the oven with paprika, chorizo, peppers, tomatoes, lettuce and a yoghurt and aïoli dressing.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Clean the potatoes and cut them unpeeled into equal parts. Spoon the potato parts with the paprika, pepper and salt.
Spread over a baking sheet covered with parchment paper. Bake for about 30 minutes in the middle of the oven.
Meanwhile, halve the chorizo in the length and cut into slices of ½ cm.
Take the baking sheet out of the oven after 15 minutes and scoop the chorizo through the potatoes and bake for another 15 minutes in the middle of the oven.
In the meantime, let the peppers drain, collect 1 tbsp of water (per 4 persons) and cut the pepper into cubes of ½ cm.
Halve the tomatoes. Mix the tomatoes with the lettuce and the collected moisture and season with pepper and salt.
Mix the aïoli with the yogurt, pepper and salt.
Spoon the potatoes and chorizo with the peppers and divide half of the aïoli-yoghurt dressing. Serve the salad and the rest of the dressing.