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Roasted potatoes with aïoli-yoghurt dressing
Potatoes from the oven with paprika, chorizo, peppers, tomatoes, lettuce and a yoghurt and aïoli dressing.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes and cut them unpeeled into equal parts. Spoon the potato parts with the paprika, pepper and salt.
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Spread over a baking sheet covered with parchment paper. Bake for about 30 minutes in the middle of the oven.
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Meanwhile, halve the chorizo in the length and cut into slices of ½ cm.
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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.
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In the meantime, let the peppers drain, collect 1 tbsp of water (per 4 persons) and cut the pepper into cubes of ½ cm.
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Halve the tomatoes. Mix the tomatoes with the lettuce and the collected moisture and season with pepper and salt.
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Mix the aïoli with the yogurt, pepper and salt.
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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.
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Nutrition
645Calories
Sodium0% DV1.360mg
Fat55% DV36g
Protein36% DV18g
Carbs19% DV56g
Fiber44% DV11g
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