Accompagnement
Bruschetta-Style Roast Potatoes
55 minPour 4Nutri-Score B€€
B
55 min
55 minBruschetta-Style Roast Potatoes
ce qu’il vous faut
Ingrédients
potatoes (cut into wedges)Fruits et légumes1 kg- roasted red peppers (drained and roughly chopped)Fruits et légumes200 g
sun-dried tomatoes (roughly chopped)Épicerie60 g- black olives (pitted and halved)Épicerie60 g
garlic (cloves, finely chopped)Fruits et légumes3 morceaux
olive oilÉpicerie45 ml
dried oreganoÉpices3 g
saltÉpices5 g
black pepper (freshly ground)Épices1 g- fresh basil (torn)Fruits et légumes10 g
par portion
Nutrition
340kcal
- Glucides
- 48 g
- Protéines
- 7 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Roast the potatoes
- Spread the potatoes in a single layer on a baking tray.
- Roast until golden and crisp, turning halfway through.
- Étape 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.
- Étape 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.