Potato Wedges with Pepper and Onion Ragout
Ingredients
- Ingredients
- 600 grams potatoes
- 150 milliliters olive oil
- 1 chili pepper
- 3 fresh bay leaves
- Sea salt
- peppers (from the mill)
- 4 shallots
- 4 red Bell pepper
- 2 garlic cloves
- 2 Tbsps White vinegar
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel the potatoes and cut into wedges. Mix 50 ml (approximately 1/4 cup) of oil, the chili peppers, and bay leaves. Season with salt and pepper. Toss potatoes with oil and bake until golden brown 30-40 minutes in the preheated oven. Turn through repeatedly.
Halve the shallots in the shell. Rinse the peppers, cut in half, remove the seeds and brush with a little oil. Place on a parchment-lined baking sheet with the skin side up. Also, place the shallots with the shell side up on the sheet. Bake at 220°C (approximately 425°F) for about 10 minutes until the skin of the peppers blister. Remove and cover with a damp cloth.
Allow to cool and remove the skin of the peppers and the scallions. Mix with the remaining oil, the chopped garlic, and vinegar. Season with salt and pepper and marinate for about 30 minutes.
To serve: Season the potatoes and the vegetable again and serve together.
