Side
Bruschetta-Style Roast Potatoes
55 minServes 4Nutri-Score B€€
B
55 min
55 minBruschetta-Style Roast Potatoes
what you need
Ingredients
potatoes (cut into wedges)Produce1 kg- roasted red peppers (drained and roughly chopped)Produce200 g
sun-dried tomatoes (roughly chopped)Pantry60 g- black olives (pitted and halved)Pantry60 g
garlic (cloves, finely chopped)Produce3 pieces
olive oilPantry45 ml
dried oreganoSpices3 g
saltSpices5 g
black pepper (freshly ground)Spices1 g- fresh basil (torn)Produce10 g
per serving
Nutrition
340kcal
- Carbs
- 48 g
- Proteins
- 7 g
- Fat
- 14 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Roast the potatoes
- Spread the potatoes in a single layer on a baking tray.
- Roast until golden and crisp, turning halfway through.
- Step 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.
- Step 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.