Fried Potatoes with Vegetables

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Fried Potatoes with Vegetables
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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
For the vegetables
600 grams small, waxy potatoes
200 grams small carrots
4 small onions
250 grams brown button Mushroom
180 grams red paprika
1 dried chili pepper
½ tsp crushed peppers
salt
40 milliliters olive oil
2 rosemary
For the salad
200 grams Endive
50 grams Cherry tomatoes
2 Tbsps White vinegar
2 Tbsps lemon juice
5 Tbsps Canola oil
salt
freshly ground peppers
How healthy are the main ingredients?
potatocarrotEndiveonionsaltolive oil

Preparation steps

1.

Preheat the oven to 250ºC (approximately 475ºF).

2.

For the vegetables, rinse the potatoes thoroughly and cut in half. Peel the carrots, cut into 5 cm long pieces (approximately 2 inches) and round off the ends. Peel the onions and cut into wedges. Trim the mushrooms and wipe with a damp kitchen towel. Rinse the bell pepper, remove the seeds and ribs and cut into wide strips. Crush the chile pepper with the peppercorns in a mortar.

3.

Mix the vegetables with the oil and season with the pepper, chile and salt. Place on a tray and bake for 30-40 minutes.

Rinse the rosemary, pluck the needles from the stems and chop finely. In the last 10 minutes of cooking, mix the rosemary with the vegetables.

4.

For the salad, rinse the endives, loosen the leaves and shake dry. Rinse and halve the cherry tomatoes.

Combine the vinegar with lemon juice and oil and season with salt and pepper. Drizzle over the salad before serving.