Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Fried Potatoes with Vegetables
- 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
Preheat the oven to 250ºC (approximately 475ºF).
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.
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.
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.