Guarnición
Bruschetta-Style Roast Potatoes
55 minPara 4Nutri-Score B€€
B
55 min
55 minBruschetta-Style Roast Potatoes
receta de
SamSternCooks
@samsterncooks
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
potatoes (cut into wedges)Frutas y verduras1 kg- roasted red peppers (drained and roughly chopped)Frutas y verduras200 g
sun-dried tomatoes (roughly chopped)Despensa60 g- black olives (pitted and halved)Despensa60 g
garlic (cloves, finely chopped)Frutas y verduras3 piezas
olive oilDespensa45 ml
dried oreganoEspecias3 g
saltEspecias5 g
black pepper (freshly ground)Especias1 g- fresh basil (torn)Frutas y verduras10 g
por ración
Nutrición
340kcal
- Carbohidratos
- 48 g
- Proteínas
- 7 g
- Grasas
- 14 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
paso a paso
Preparación
- Paso 1
Prepare the potatoes
- Heat the oven to 200 °C.
- Cut the potatoes into wedges and pat them dry.
- Toss them in a bowl with half of the olive oil, salt and pepper.
- Paso 2
Roast the potatoes
- Spread the potatoes in a single layer on a baking tray.
- Roast until golden and crisp, turning halfway through.
- Paso 3
Make the bruschetta topping
- Chop the roasted red peppers, sun-dried tomatoes and olives.
- Mix them with the garlic, oregano and remaining olive oil.
- Paso 4
Finish and serve
- Spoon the topping over the hot roast potatoes.
- Scatter with torn basil and serve alongside grilled or roasted meats and vegetables.