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Side dishes and vegetables, vegetarian dishes and bakes 25
Lemon potatoes with herbs and pointed peppers [Index: ]
MCRC00837954_BO_Zitronenkartoffeln_m_Krauetern_u_Paprika-013_F39MCRC00838025_SE_Zitronenkartoffeln_m_Krauetern_u_Paprika-013MCRC00903369_NF_Zitronenkartoffeln_m_Krauetern_u_Paprika-011_RZ1Side dishesPotatoesVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesVegetarian recipesSide dishes, Bakes
For 4 servings
Universal pan
POTATOES:
900 g small waxy potatoes
½ bunch thyme
½ bunch rosemary
3 organic lemons
2 tbsp olive oil
Salt
PEPPER:
800 g red pointed peppers
5 tbsp olive oil
Salt
Black pepper, freshly ground
Nutmeg, freshly grated
IN ADDITION:
3 tbsp olive oil for the baking tray
Per serving
501 kcal, 44 g carbs, 31 g fat, 7 g protein, 3,7 BU
PREPARATION
1. Wash the potatoes well and clean with a brush.
2. Rinse the herbs and shake dry. Wash the lemon in hot water and dry.
3. Add oil to the universal pan. Distribute the herbs evenly on it.
4. Halve the potatoes depending on size. Cut the lemons into wedges. Distribute the potato and
lemon in the universal pan. Drizzle with a little oil and add salt. Bake as indicated.
5. Wash the pointed peppers, halve and core them. Cut into large pieces 3x3 cm. Drizzle with 5 tbsp
oil and season.
6. After 40 minutes, scatter the pieces of pepper over the potatoes and bake until done.
Setting procedure:
CircoTherm
190 °C
Added steam, medium
Cooking time: 60 minutes
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