John Myers
Ingredients for 2 servings:
- 500 g potatoes (small spring potatoes)
- 6 small to medium tomatoes
- 4 bell peppers, 2 each red and yellow
- 1 m.-sized onion(s)
- 4 spring onions
- Rosemary, several branches
- Pepper, coarsely ground
- Sea salt, coarse from the mill
- Rapeseed oil, as needed
- possibly garlic
- possibly sage
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Wash the potatoes, dry them with a paper towel, then rub them with oil and sprinkle with pepper and salt. Peel and slice the onions, and also chop the spring onions. Wash, trim, and deseed the bell peppers and cut them into small strips. Wash the tomatoes, but leave them whole. Place everything on a baking tray, season with coarse salt and pepper, and drizzle with oil. Finally, rub the rosemary sprigs and scatter them over the potatoes and vegetables. Add a few sprigs whole. Place the tray in the oven and bake at 200°C for about 20-25 minutes. When the potatoes curl slightly on their skins, they are done. You can also test them with a carver. Once everything is cooked, arrange everything on a plate. Garnish with herbs, such as parsley or a rosemary sprig, if desired. If you like, you can also add garlic cloves and sprinkle with crushed dried sage or chopped fresh sage. It’s a lovely, wholesome dish.
Facebook Comments