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Bruschetta-Style Roast Potatoes
55 minVoor 4Nutri-Score B€€
B
55 min
55 minBruschetta-Style Roast Potatoes
recept van
SamSternCooks
@samsterncooks
1 recept
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wat u nodig heeft
Ingrediënten
potatoes (cut into wedges)Groente en fruit1 kg- roasted red peppers (drained and roughly chopped)Groente en fruit200 g
sun-dried tomatoes (roughly chopped)Voorraadkast60 g- black olives (pitted and halved)Voorraadkast60 g
garlic (cloves, finely chopped)Groente en fruit3 stukken
olive oilVoorraadkast45 ml
dried oreganoKruiden en specerijen3 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen1 g- fresh basil (torn)Groente en fruit10 g
per portie
Voedingswaarden
340kcal
- Koolhydraten
- 48 g
- Eiwitten
- 7 g
- Vetten
- 14 g
wat u gebruikt
Keukengerei
Oven
Bakplaat
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Roast the potatoes
- Spread the potatoes in a single layer on a baking tray.
- Roast until golden and crisp, turning halfway through.
- Stap 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.
- Stap 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.